Ideale con piatti di carne o selvaggina, come il soufflé di fegato provato nei giorni scorsi.
300 g red currants
100 ml sugarless apple juice
100 g rice or corn malt
a tablespoon of lemon juice
You can either use a fork along the branch or you can freeze the currants and then easily remove the little fruits from the stems (no need to thaw the fruit, just go ahead with the recipe).
Combine currant, apple juice and lemon juice in a pan and bring to a boil, cook only a couple of minutes, the fruits will release flavor and color to the juice. Drain the currants and set aside.
Add the malt to the juice and reduce over high heat to the desired jelly consistency (just a matter of few minutes actually).
Place the red fruits in the pan, mix well and cook a minute over low heat: the compote is now ready to be potted.