Compote “Tarhun” from gooseberries for the winter
Compote is perfectly stored in a cool, dark place. Compote is best made from green gooseberries, red berries will give a more saturated color.
Prepare all the necessary ingredients for making Tarragon gooseberry compote for the winter. Wash the jar and lid thoroughly, sterilize the jar, and boil the lid over medium heat for 5 minutes. Rinse the berries and tarragon and let the water drain.
Put gooseberries in a jar.
Add sprigs of tarragon to the berries.
Pour boiling water over the jar, cover with a lid and leave for 10 minutes.
Drain the liquid into a saucepan, add sugar and citric acid. Mix everything and bring to a boil, cook for two minutes.
Pour the syrup into the gooseberry and tarragon jar all the way to the top and roll up tightly. Wrap the jar with compote and leave to cool completely.
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