CookEat Recipe
Chilled Redcurrants in Light Syrup
Whole redcurrants briefly simmered in a simple sugar syrup and served cold as a fruit compote.
Method
Steps
Step 1
Gather the ingredients: 300 g redcurrants, stripped from their stems; 120 g caster sugar; 200 ml water.
Step 2
Rinse the redcurrants gently and remove all stems. Put in a saucepan with the water and bring just to a boil.
Step 3
Add the sugar once the fruit and water have come to a boil. Simmer gently for about 2 minutes, avoiding vigorous stirring so the berries remain whole. Remove from the heat.
Step 4
Transfer to a shallow serving bowl, cool promptly and refrigerate at 4°C or colder until thoroughly cold. Serve the whole berries with their syrup. Eat within 2–3 days; this short cooking method is not a preserving or canning process.
Step 5
For the sour-cherry alternative, use 300 g sour cherries, the same 120 g sugar and 200 ml water, plus a small piece of cinnamon stick, about 2 cm. Wash and stem the cherries. For practical serving, pit carefully while keeping the fruit as whole as possible; this is a modern change from the source’s stone-in version. Bring the cherries, cinnamon and water just to a boil, add the sugar and simmer gently for about 2 minutes, or just until slightly softened while still whole. Remove the cinnamon, cool promptly and refrigerate as above.
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