This easy blackcurrant compote is a quick, tangy fruit topping made with fresh or frozen blackcurrants, sugar and lemon juice. It takes around 20 minutes to make and is delicious spooned over Greek yogurt, porridge, pancakes, cheesecake, ice cream and other desserts, just like my blueberry compote!
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Quick Summary - Blackcurrant Compote
This is one of those recipes I make every summer when our blackcurrant bush is laden with fruit. I love that it celebrates the naturally bold, tangy flavour of blackcurrants rather than masking it with lots of sugar, and it's become one of my favourite toppings for a bowl of thick Greek yogurt at breakfast. Beth (Effortless Foodie)
🕒 Ready In: 20 minutes
👪 Serves: 10 servings
🍽 Calories: 66
🥣 Main Ingredients: Blackcurrants, caster sugar, lemon juice
👩🍳 Difficulty: Easy
👌 Why this recipe? I use less sugar than many blackcurrant compote recipes, so the distinctive tart flavour of the fruit still comes through. It also works with fresh or frozen blackcurrants, making it a reliable recipe you can make all year round.
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Blackcurrants have a naturally sharp flavour, so I use just enough sugar to soften their tartness without making the compote overly sweet or jam-like.
The finished compote is thick, glossy and spoonable, with a mixture of softened berries and rich purple-black juices.
It is also a brilliant way to use a glut of fresh blackcurrants during the summer. Frozen blackcurrants work just as well, though, which means you can make this simple blackcurrant compote recipe at any time of year.
Love blackcurrants? You might also like my easy blackcurrant coulis, blackcurrant muffins and blackcurrant cake!
Jump to:
- Quick Summary - Blackcurrant Compote
- What is blackcurrant compote?
- Why you'll love this blackcurrant compote recipe!
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to prepare blackcurrants
- How to make blackcurrant compote
- How to tell when blackcurrant compote is ready
- Beth's top tips
- Serving suggestions
- Storage
- Blackcurrant compote FAQs
- Troubleshooting guide
- More fruit compote recipes
- Recipe
- 💬 Comments
What is blackcurrant compote?
Blackcurrant compote is a soft, spoonable fruit topping made by gently simmering blackcurrants with sugar, lemon juice and a small amount of water.
Unlike blackcurrant jam, compote is cooked for a much shorter time and is not intended to set firmly or be stored at room temperature. It has a looser, chunkier texture and should be kept in the fridge or freezer.
Blackcurrant coulis is smoother than compote and is usually blended and strained to remove the skins and seeds. Compote keeps more of the whole fruit, giving it a thicker and more rustic texture.
Why you'll love this blackcurrant compote recipe!
- Quick and easy to make in around 20 minutes.
- Uses fresh or frozen blackcurrants.
- Less sweet than jam, allowing the tangy blackcurrant flavour to come through.
- Delicious with breakfasts, bakes and desserts.
- Freezer-friendly and ideal for making ahead.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Blackcurrants - You can use either fresh or frozen blackcurrants. Fresh berries should be removed from their stalks, washed and drained before cooking. Frozen blackcurrants can be added to the saucepan straight from the freezer.
Sugar - Granulated or caster sugar both work well. Blackcurrants are naturally tart, so the sugar balances their sharpness. The compote is deliberately not as sweet as jam, but you can add a little more sugar if you prefer.
Lemon - Brightens the flavour of the blackcurrants and balances the sweetness. Fresh lemon juice is best, but bottled lemon juice can be used if that is what you have.
Water - A small amount prevents the fruit from catching on the bottom of the saucepan before it starts releasing its own juices.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Replace some of the blackcurrants with raspberries, blueberries, blackberries or redcurrants.
- Swap the lemon juice for orange juice and add a little finely grated orange zest.
- Stir in a teaspoon of vanilla extract once the saucepan has been removed from the heat.
- Add a small cinnamon stick or one star anise while the fruit is cooking. Remove it before serving.
- Add more sugar to taste if you prefer a less tart result.
- Replace some or all of the sugar with honey. The flavour and final consistency will be slightly different.
Make it even better!
Boost the fibre
- Stir 1 tablespoon chia seeds into the cooled compote to add around 5g fibre per tablespoon while naturally thickening it.
- Sprinkle over 2 tablespoons chopped walnuts for an extra 1.4g fibre and plenty of crunch.
Add healthy fats
- Top with 1 tablespoon ground flaxseed to add around 2g fibre plus heart-healthy omega-3 fats.
- Finish with 30g mixed nuts (such as almonds, walnuts or pecans) for healthy unsaturated fats and extra texture.
How to prepare blackcurrants
Remove any leaves and strip the blackcurrants from their stalks. Discard any shrivelled or damaged berries.
Place the blackcurrants in a colander and rinse them gently under cold running water. Allow them to drain thoroughly before adding them to the saucepan, as too much excess water can make the compote unnecessarily runny.
Commercially frozen blackcurrants are usually already washed and destalked, but it is worth checking them quickly before cooking.
How to make blackcurrant compote
One: Place the blackcurrants, sugar, lemon juice and water in a medium saucepan. If you are using frozen blackcurrants, add them straight from the freezer.
Two: Place the saucepan over a low to medium heat and stir occasionally until the sugar has dissolved and the blackcurrants begin to release their juices. Avoid using a very high heat, as the sugar can catch before enough liquid has been released from the fruit.
Three: Bring the mixture to a gentle simmer and cook for around 8-10 minutes, stirring occasionally. Use the back of a wooden spoon to lightly crush some of the berries as they soften, leaving a few whole for texture. Frozen blackcurrants may need an additional two or three minutes.
Four: Remove the saucepan from the heat once most of the berries have burst and the juices look glossy and syrupy. The compote will still look fairly loose while it is hot. Leave it to cool before deciding whether it needs further thickening, as it will become noticeably thicker once chilled.
How to tell when blackcurrant compote is ready
The compote is ready when most of the blackcurrants have softened and burst, with a few berries remaining whole.
The liquid should lightly coat the back of a spoon but should still be looser than jam. Drag a spoon across the bottom of the saucepan and the juices should take a moment to flow back into place.
Do not continue cooking until the compote looks very thick in the pan. It will thicken considerably as it cools.
Beth's top tips
- Taste the compote once the fruit has softened. Blackcurrants vary in sharpness, so you may wish to stir in a little more sugar while it is still warm.
- Keep the heat gentle. Rapid boiling can make the compote reduce too quickly or catch on the bottom of the pan.
- For a chunkier texture, reserve a handful of blackcurrants and stir them in during the final few minutes of cooking.
- For a smoother compote, lightly mash more of the berries with the back of a spoon.
- Allow the compote to cool before judging its consistency, as it will look much thinner while hot.
- If the cooled compote is still too runny, return it to the saucepan and simmer it for a few more minutes. For a particularly loose batch, mix a small amount of cornflour with cold water to make a smooth slurry. Stir it into the simmering compote and cook for one or two minutes.
- If storing the compote in glass jars, make sure they have been sterilised first.
Serving suggestions
Blackcurrant compote is incredibly versatile and can be served warm, chilled or at room temperature.
Try it:
- 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 vanilla or honeycomb ice cream
- Spread on toast, waffles, French toast, and crumpets
- Swirled over or into cheesecake
- Used as a filling for turnovers, cakes, pavlovas or sweet pastries.
- You might also like my mixed berry compote recipe.
Storage
Store - Allow the blackcurrant compote to cool completely before transferring it to a clean airtight container or jar. Store it in the fridge and use it within five to seven days. This is a quick refrigerator compote rather than a preserved jam, so it is not suitable for storing in a cupboard or pantry.
Freeze - Blackcurrant compote freezes well for up to three months. Transfer the cooled compote to a freezer-safe container, leaving a little space at the top for expansion. You can also freeze it in smaller portions or ice cube trays if you only need a spoonful at a time. Defrost it overnight in the fridge. Stir well before serving, as a little liquid may separate during thawing.
Blackcurrant compote FAQs
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.
Yes. Frozen blackcurrants can be cooked directly from frozen without thawing them first. They may release slightly more liquid and usually need an extra two or three minutes of cooking.
Yes, although blackcurrants are naturally very tart. Reducing the sugar will produce a sharper compote and may also result in a slightly looser consistency. Taste it while warm and adjust the sweetness gradually.
1. Blackcurrant coulis
2. Blackcurrant muffins
3. Blackcurrant cordial
4. Cassis
5. Cheesecake
5. Compote
6. Jam
7. Blackcurrant cake
8. Blackcurrant crumble
Troubleshooting guide
Why is my blackcurrant compote too runny?
The compote will look quite loose while it's hot and thickens considerably as it cools. Allow it to cool completely before judging the consistency. If it's still too runny, return it to the saucepan and simmer gently for a few more minutes to reduce the liquid.
Why is my compote too thick?
It has probably been cooked for too long. Stir in a tablespoon of water at a time over a low heat until you reach the desired consistency.
Why is my blackcurrant compote too tart?
Blackcurrants are naturally sharp and their sweetness varies. Stir in 1 tablespoon of sugar at a time while the compote is still warm, tasting between additions.
Why is my compote too sweet?
Add a little fresh lemon juice to balance the sweetness. Start with ½ teaspoon, taste, and add more if necessary.
More fruit compote recipes
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Recipe
Easy Blackcurrant Compote
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Equipment
Ingredients
- 500 g Blackcurrants fresh or frozen, stems removed
- 85 g Caster Sugar
- ½ Lemon juice only
- 1 tablespoon Water
Instructions
- Place the blackcurrants, sugar, lemon juice and water in a medium saucepan. If you are using frozen blackcurrants, add them straight from the freezer.500 g Blackcurrants, 85 g Caster Sugar, ½ Lemon, 1 tablespoon Water
- Place the saucepan over a low to medium heat and stir occasionally until the sugar has dissolved and the blackcurrants begin to release their juices. Avoid using a very high heat, as the sugar can catch before enough liquid has been released from the fruit.
- Bring the mixture to a gentle simmer and cook for around 8-10 minutes, stirring occasionally. Use the back of a wooden spoon to lightly crush some of the berries as they soften, leaving a few whole for texture. Frozen blackcurrants may need an additional two or three minutes.
- Remove the saucepan from the heat once most of the berries have burst and the juices look glossy and syrupy. The compote will still look fairly loose while it is hot. Leave it to cool before deciding whether it needs further thickening, as it will become noticeably thicker once chilled.
Notes
- Fresh or frozen blackcurrants: This recipe works with either. If using frozen blackcurrants, there's no need to thaw them first-simply add them straight to the saucepan.
- Adjust the sweetness: Blackcurrants can vary in tartness, so taste the compote once it's cooked and stir in a little extra sugar while it's still warm if needed.
- It thickens as it cools: Don't worry if the compote looks a little runny when hot. It will become noticeably thicker as it cools and chills.
- Storage: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Thaw overnight in the fridge before serving.
Brooke H. says
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.
Stephanie says
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!
Kim says
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.
Vicky says
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.
Michelle says
I used a good splash of balsamic vinegar instead of lemon juice - delicious!
Jen says
I love the combination of tart and fruity!! This is really good!
Sharon says
This delicious and sweet compote is great to have on hand for adding to pancakes or spreading on homemade biscuits.