A simple fruity compote to dollop onto your breakfast bowl, taking it from bland to berry beautiful
Prep:5 mins
makes 1 x 455ml jar
juice ½ lemon500g blackcurrants100g golden caster sugar
STEP 1Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.STEP 2Tip in the golden caster sugar and bring to 105C on a temperature probe. Pour into sterilised jars and leave to cool. Will keep in the fridge for up to 3 weeks.
