Cowberry compote

Cowberry compote

By
From
The Scandinavian Cookbook
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
200ml water
600g caster sugar
1kg lingonberries, fresh or frozen
or 1kg cranberries, fresh or frozen

Method

  1. Combine the fruit and water in a saucepan and bring to the boil. Reduce the heat and simmer for about 8 minutes, skimming the froth from the surface.
  2. Add the sugar and stir to dissolve then boil the mixture for 8 minutes. Pour the hot compote into a large sterilised preserving jar (or some small jars). As soon as it is cold it is ready to eat, but stored in the refrigerator it will last for up to 3 months.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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