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Russian strawberry compote
A refreshing drink for spring or summer, this Russian strawberry compote is my family's way to improve upon less-than-perfect fruit. Substitute strawberries for any other berries or fruit - apples are another family favourite.
Ingredients
- Amounts can be easily scaled up or down. Maintain a 2:1 water to fruit ratio.
- 1 kg of strawberries fresh or frozen (you can also use any other berries you have on hand)
- 2 litres of water
- ¾ to 1 cup sugar or suitable substitute to taste (when my grandmother makes this for my diabetic grandfather, she omits the sugar altogether and uses the ripest berries)
Instructions
- Wash berries well and pick through them, cutting out all damaged spots. Pour the washed berries into a 3-litre enameled saucepan. Add sugar and water, in this order.
- Cook over low heat until boiling, stirring constantly with a wooden spoon. Remove from stovetop immediately after boiling, and allow the compote to cool to room temperature.
- Preferably, consume during the day of preparation. If desired, compote can be poured into jars or bottles with a large neck and stored in the refrigerator for 3 to 5 days (the less sugar, the shorter the compote’s shelf life, even in the refrigerator).
- You can also arrange extra cut-up berries in an ice tray, and pour the prepared compote on top. Freeze completely. To use, place berry cubes into 100-200 ml of warm water, and stir to combine.
- You can also freeze the strawberry compote directly in the ice tray, and add these berries (with honey) to dark, strong tea, for a true Russian treat.