Cook what you grow: Blackcurrant and gooseberry compote

Blackcurrant compote
Blackcurrant compote
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THIS gorgeous combination of tart berries is the perfect partner to vanilla yoghurt, ice-cream and rice pudding

It’s a doddle to make (basically an unset jam). Take a mix of blackcurrants and gooseberries, place them in a non-stick pan with sugar to taste.

Heat slowly, stirring, until the sugar is dissolved and the fruit is cooked. Pot up into sterilised jars (wash thoroughly, then put in a cool oven for 10 minutes. Keep in the fridge.


“A WASTE of good vodka,” my other half said.

I don’t think so. Take half a bottle of vodka (or brandy) and add blackcurrants until the bottle is full. Leave for six months and savour the flavour.