Compote of Red Fruits from The Times Cookery Book by Katie Stewart
Wash the redcurrants, then strip the berries from the stems using a fork. Halve and stone the cherries. Place the redcurrants and cherries in a saucepan and add the sugar. Cover and place over low ...
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Ingredients
- 1 lb (450 g) redcurrants
- ½ lb (225 g) raspberries or loganberries
- ½ lb (225 g) dark red cherries
- 6 oz (175 g) castor sugar
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