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    Home » Recipes » Breakfast

    Easy Blackcurrant Compote Recipe

    Published: May 22, 2024 · Modified: Oct 10, 2024 by Beth Sachs · 7 Comments · This post may contain affiliate links.

    Jump to Recipe
    Blackcurrant compote pin image.

    A tangy blackcurrant compote recipe made with fresh or frozen blackcurrants and flavoured with lemon.

    This easy fruit compote is delicious stirred through yogurt or porridge, spooned on pancakes or waffles, or served with vanilla ice cream for an easy dessert, just like my blueberry compote!

    Blackcurrant compote on a stack of waffles.

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    Just three ingredients and 15 minutes are needed to make this simple black currant compote.

    I make it regularly in the summer months when my blackcurrant bush is laden with currants. It's equally tasty made with frozen blackcurrants, so you can enjoy it all year round!

    Compote is also much easier and quicker to make than jam, but still every bit as tasty!

    👩‍🍳 Love blackcurrants? You might also like my easy blackcurrant coulis recipe!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to make blackcurrant compote
    • Top Tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    1. Quick and easy to make.
    2. Use fresh or frozen blackcurrants.
    3. Freezer friendly.
    4. Great for breakfast or dessert.
    5. Much easier to make than jam.

    🛒 Ingredient notes

    Ingredients for blackcurrant compote.

    Blackcurrants - finding fresh blackcurrants can be a bit of a challenge. If you're not lucky enough to have blackcurrant bushes in your garden or allotment, seek out frozen blackcurrants from farm shops (often sold loose in the freezer section) or try large supermarkets.

    Sugar - white caster sugar or granulated sugar.

    Lemon - the juice of half a lemon.

    Water - one tablespoon.

    🔪 How to make blackcurrant compote

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Place the blackcurrants, caster sugar, lemon juice, and water in a saucepan and bring to the boil.

    Two: Immediately turn down the heat to low and simmer for 10-15 minutes until the blackcurrants have broken down.

    Three: Allow to cool, before spooning into jars and refrigerating.

    A jar of blackcurrant compote.

    Top Tips

    • If you're using freshly picked blackcurrants, first remove the stems, then place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.
    • There is no need to defrost frozen blackcurrants. You will need to add a couple of extra minutes to the cooking time.
    • For a chunkier compote, remove the blackcurrants with a slotted spoon halfway through cooking and allow the liquid to reduce by half. Take off the heat, add the currants back in and allow to cool.
    • To thicken the compote (remembering it will continue to thicken up on cooling), spoon 1 tablespoon of the blackcurrant juice into a small bowl and whisk with 1 tablespoon of cornflour. Whisk this back into the compote, and simmer for 2 minutes.
    • If storing the compote in glass jars, make sure they have been sterilised first.

    🍴 Serving suggestions

    You can use fruit compotes in so many ways!

    • Stirred through Greek yogurt, porridge, or granola.
    • Drizzled on pancakes (check out my what to serve with pancakes post for more topping inspiration), and scones.
    • Spooned on ice cream
    • Spread on toast, waffles, French toast, and crumpets
    • Swirled over or into cheesecake
    • Used as a filling for turnovers, cakes, or sweet pastries.

    📖 Variations

    • Make it extra lemony by adding the zest of half a lemon too.
    • Swap the lemon for orange or lime.
    • For a tarter, less sweet compote reduce the sugar.
    • Try different berries such as raspberries or blueberries, or use a mixture of berries. You might like to check out my mixed berry compote recipe.
    A jar of fruit compote with waffles behind on a plate.

    🥡 Storage

    Store - The blackcurrant compote can be kept in the fridge in a sealed jar or airtight container for up to 2 weeks.

    Reheat - The berry compote can be eaten cold, but if you prefer it warm, just place it in a pan on the hob and gently warm it up for a few minutes, stirring often. You could also use the microwave.

    Freeze - The compote can be frozen for up to 3 months.

    ❓ Frequently asked questions

    What is a compote?

    A compote is a simple chunky fruit sauce made with chopped or whole fresh (or frozen) fruit and, sugar or sweetener, and cooked briefly on the stove. Compote should be chunky and not pureed.

    Are blackcurrants healthy?

    Blackcurrants are high in antioxidants, especially vitamin C, which can help to give your immune system a boost, allowing your body to fight infection and viruses more effectively.

    Did you know blackcurrants carry four times the amount of vitamin C as oranges, and double the amount of antioxidants as blueberries!

    What can I make with blackcurrants?

    1. Blackcurrant coulis
    2. Blackcurrant muffins
    3. Blackcurrant cordial
    4. Cassis
    5. Cheesecake
    5. Compote
    6. Jam
    7. Blackcurrant cake
    8. Blackcurrant crumble

    When are blackcurrants in season?

    Blackcurrants ripen by the time summer starts, so you can harvest them from your garden between June and August. They are at their best in July!

    Can I freeze blackcurrant compote?

    Yes you can!

    Blackcurrant compote on a stack of waffles.

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    Recipe

    Blackcurrant compote spooned over waffles.
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    5 from 9 votes

    Easy Blackcurrant Compote

    A tangy blackcurrant compote recipe made with fresh or frozen blackcurrants and flavoured with lemon.
    Course Breakfast, Dessert
    Cuisine British
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 10
    Calories 66kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Saucepan

    Ingredients

    Metric - US Customary
    • 500 g Blackcurrants fresh or frozen, stems removed
    • 85 g Caster Sugar
    • ½ Lemon juice only
    • 1 tablespoon Water

    Instructions

    • Place the blackcurrants, caster sugar, lemon juice, and water in a saucepan and bring to the boil.
      500 g Blackcurrants, 85 g Caster Sugar, ½ Lemon, 1 tablespoon Water
    •  Immediately turn down the heat to low and simmer for 10-15 minutes until the blackcurrants have broken down
    • Allow to cool, before spooning into jars and refrigerating. Remember the compote will set more on cooling, so don't worry if it seems a bit runny when you first take it off the hob.

    Notes

    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Blackcurrant Compote
    Amount per Serving
    Calories
    66
    % Daily Value*
    Fat
     
    0.2
    g
    0
    %
    Saturated Fat
     
    0.02
    g
    0
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.03
    g
    Sodium
     
    1
    mg
    0
    %
    Potassium
     
    169
    mg
    5
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    0.2
    g
    1
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    116
    IU
    2
    %
    Vitamin C
     
    93
    mg
    113
    %
    Calcium
     
    29
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Breakfast Recipes

    • Frozen berry compote spooned over pancakes.
      Easy Mixed Berry Compote Recipe
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      Air Fryer Creme Egg Croissant Recipe
    • A stack of buttermilk pancakes.
      Easy Buttermilk Pancakes (UK Recipe)
    • A plate of drop scones (scotch pancakes).
      Scotch Pancakes (Drop Scones)

    Reader Interactions

    Comments

    1. Sharon

      September 23, 2022 at 1:52 pm

      5 stars
      This delicious and sweet compote is great to have on hand for adding to pancakes or spreading on homemade biscuits.

      Reply
    2. Jen

      September 23, 2022 at 1:55 pm

      5 stars
      I love the combination of tart and fruity!! This is really good!

      Reply
    3. Vicky

      September 23, 2022 at 2:24 pm

      5 stars
      I love how versatile this recipe is. The fact that you can use it for breakfast or dessert makes it great. Plus, love the flavor of the blackcurrants.

      Reply
      • Michelle

        December 30, 2023 at 5:25 am

        5 stars
        I used a good splash of balsamic vinegar instead of lemon juice - delicious!

        Reply
    4. Kim

      September 23, 2022 at 2:41 pm

      5 stars
      This looks delicious and I love that it can be frozen for up to 3 months! We have a small family, so being able to make things in large batches and freeze them for later is a huge money saver for us.

      Reply
    5. Stephanie

      September 23, 2022 at 2:41 pm

      5 stars
      I've always been afraid to make jam, but I think I can definitely handle this compote! My daughter will put it on everything - pancakes, toast, in a smoothie...the possibilities are endless!

      Reply
    6. Brooke H.

      September 12, 2024 at 2:46 am

      5 stars
      Turned out great and was so easy! My family and I enjoyed it as a side to schnitzel with noodles, and it was perfect for that.

      Reply
    5 from 9 votes (2 ratings without comment)

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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