| Prep: 10 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 291.5 | 0.3g | 0g | 74.4g |
| sugars | fibre | protein | salt |
| 70.1g | 4.9g | 1.8g | 0.008g |
Why I Love Czech Red Currant Compote
Today I want to share a delightful and deeply satisfying recipe, Red Currant Compote. This vibrant concoction brilliantly melds the tartness of crisp red currants with subtle nuances of warm spices, creating a sensational flavor symphony that dances on your palate. Each spoonful instantly transports you to picturesque Czech landscapes which is where the recipe originates from.
The Inspiration behind Red Currant Compote:
I always draw inspiration from different cultures and their cooking traditions, and my adaptation of Red Currant Compote is no exception. I owe a lot of the inspiration for trying this recipe to an amazing Czech chef, Ondrej Tomancik, whose work made me realize the depth and breadth of Czech cuisine and the hidden gems it boasts.
The Versatile Beauty of this Recipe:
What I love the most about this Czech recipe of Red Currant Compote is its versatility. It’s reminiscent of a good old Southern-style homemade jam but refashioned with a tantalizing twist. I often enjoy it for breakfast, spreading it on a piece of thick-cut toast. That tangy sweetness is also the perfect pairing for a savory roast or grilled pork, likened to the pairing of cranberry sauce with turkey.
In my cooking, I’ve always appreciated how well this compote complements the spicy Tex-Mex dishes I grew up with, especially when it’s served as a cheeky dip alongside some crunchy tortilla chips. It’s an unexpected flavour combination that always seems to enchant my guests. For those who adore pairing wine with food, consider a glass of spicy Grüner Veltliner as its peppery notes and the crisp acidity pair delightfully with this compote.
What You’ll Need
Method
Step One
Wash the red currants thoroughly. Remove any stems or leaves and place them in a large pot. Add the 1.5 cups of granulated sugar to the pot.
Step Two
Add 4 cups of water to the pot. Set the heat to medium and let the mixture simmer. Stir occasionally to ensure that the sugar dissolves completely.
Step Three
While the pot is simmering, grate the zest of one lemon. Add it to the pot. Then, add the cinnamon stick, star anise, and whole cloves. Continue to stir occasionally to combine all of the flavors.
Step Four
Let the mixture simmer for about 30 to 40 minutes, until the liquid has reduced by half. You’re looking for a syrupy consistency.
Step Five
Once reduced, remove the pot from the heat. Let the red currant compote cool. You may also strain the mixture, if desired, to remove the spices and excess pulp.
Step Six
Once cool, transfer the red currant compote to a jar or container. Store in the refrigerator until ready to use. It can keep, refrigerated, for up to a week.
