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Table with a plate of pancakes, and a dish of yogurt, each topped with blackcurrant compote.
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5 from 5 votes

Blackcurrant Compote

This blackcurrant compote is a simple yet delicious way to enhance everything from yogurt and cheesecake, to pancakes and French toast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiments
Cuisine: Western
Servings: 8
Calories: 80kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $5

Equipment

  • Pot

Ingredients

  • 400 g fresh or frozen blackcurrants
  • 100 g sugar
  • 1 tablespoon water
  • 1 teaspoon lemon juice optional

Instructions

  • If using fresh blackcurrants, rinse them under cold water and remove any stems.
  • If using frozen blackcurrants, you can use them straight from the freezer.
  • Add the blackcurrants, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
  • Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
  • Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 162mg | Fiber: 0.001g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 91mg | Calcium: 28mg | Iron: 1mg