Years ago we planted fruit bushes in our back garden. Blueberries, raspberries, gooseberries, redcurrants and blackcurrants. For the first few years the currants and gooseberries were so sour. But kids notoriously love sour treats so it didn’t stop them nibbling on the ripe fruit every time they played in the garden. As a result no fruit ever made its way into the house.
Every year the harvest gets sweeter and more gloriously prolific but as the fruit bushes mature so do the children and picking berries and currants from the bushes seems to be losing its charm.
This year we had huge bowlfuls of currants which we have gobbled up with so many delicious meals: my faves were a red currant salad dressing drizzled over rocket and feta and as a substitute for blueberries scattered over pancakes with a generous pouring of maple syrup.
The remaining currants made their way into this simple compote. This is perfect for breakfast with yoghurt and granola or drizzled over porridge. It would also add a fresh fruity zing poured over pancakes or swirled through creamy vanilla icecream.
The great thing is that this freezes well. So you can make a batch and pop it into the freezer to enjoy over the Autumn and Winter months when warm afternoons picking berries and currants would otherwise be a distant memory.
Mixed Currant Compote
- About 200g redcurrants, blackcurrants or a combo of both
- 2 – 3 heaped tablespoons of sugar (depending how sweet you like things)
- A squeeze of lemon juice
- Put all of the ingredients in a pan and bring to a boil
- Turn down to a slow simmer and cook for about 4 minutes