Basic recipe for summer compote

Serves 4

20 minutes + 2 hours in the refrigerator

Rating (1 ratings)


500 g berries
8 ml lemon juice
125 g Dansukker Jam Sugar

blueberries + 3 g Dansukker Vanilla Sugar
strawberries + 1-2 g fresh or dried lavender
250 g strawberries + 250 g rhubarb, chopped


Boil the berries and lemon juice for 2 minutes. Add the jam sugar and any flavouring. Cook for another 5 minutes.

Pour the compote into warm, thoroughly-cleaned glass jars.

Leave to cool and then place the compote in the refrigerator until set.

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