Raspberry and Rose Hip Compote
A compote that combines the delicate sweetness of raspberries with springy, slightly tart rose hips, a berry well known for its high vitamin C content. The rose hips give the drink a fuller body and a pleasant tartness, while the raspberries lend color and a bright summer aroma. Unlike most berry compotes, this one needs a short simmer so the rose hips have time to open up.
For compotes and jams, it is recommended to pick raspberries that are not fully ripe: ripe ones release their juice too quickly. Pairing garden raspberries with wild rose hips is a traditional duo in home preserving, uniting two berries of very different character.
A few tips: Always soak and thoroughly rinse the rose hips; they often carry dust and fine debris. Add the raspberries gently: they are very delicate and break apart easily when stirred. If you want a clearer drink, strain it through cheesecloth, since the hairs inside the rose hips can irritate the throat. Underripe raspberries hold their shape better than overripe ones.
Serve well chilled. The drink can be reduced to a thick syrup and served with ice cream. For winter storage, can it in sterilized jars with boiling syrup.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Soak the rose hips in cold water for 30 minutes, then drain, rinse the berries well, and remove any debris.
Sort through the raspberries and discard any damaged berries.
Drop the rose hips and raspberries into the water, add the sugar, and bring to a boil. Then reduce the heat and cook for 4-5 minutes.
Let the compote cool and steep overnight in the refrigerator.
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