Buttery Fruit Compote
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
650
- Ingredients
- 2 cups Cranberry
- 2 Tbsps water
- ¾ cup unsalted butter
- 1 ¼ cups caster sugar
- 6 eggs (beaten)
Preparation steps
1.
Place the cranberries and water in a pan and bring to a boil. cover, reduce the heat and simmer gently for 5 minutes.
2.
Press through a sieve into a large heatproof bowl. Stir in the butter and sugar.
3.
Place the bowl over a pan of simmering (not boiling) water and stir to dissolve the sugar.
4.
Stir in the eggs and continue stirring for about 20 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Do not cook for too long, as the mixture will thicken more as it cools.
5.
Pour into warmed sterilised jars, cover with waxed discs and leave until cold before sealing tightly with cellophane covers or lids. Store in a cool place and use within 1 month
