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Kompott

4 recipes · Syltning

4 kompott recipes from the “Big Cookbook,” in the syltning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Mixed Compote

    Mixed compote of 5 kg apples, pears, and plums cooked by type in a brine of 3 kg sugar, white wine, wine vinegar, water, and vanilla; the brine is boiled down and the fruit filled into a warm jar.

  • Cranberry Compote I

    Cranberry compote I: 1 l cranberries is cooked covered for 20 minutes with 2½ dl water, 400 g sugar and ¼ vanilla pod, without stirring. The skins become less tough and the compote sets on cooling.

  • Cranberry Compote II

    Cranberry compote II: 1 kg cranberries is brought to a boil with 2 dl water, and 1 kg sugar is sprinkled over in four portions with a boil-up between each, without stirring. Poured out at once.

  • Lingonberry Compote

    Lingonberry compote: 1 l berries brought to a boil in 2½ dl water, 375 g sugar added, and simmered for a quarter of an hour before being filled into jars.