Canned lingonberry compote
Red currants poached in a thick sugar syrup, placed in jars with their warm syrup, and then sealed. This is a traditional Serbian preserve to be kept for …
A jar of red currants in clear syrup, to be kept for the winter.
Ingredients and directions
- Prep time20 min
- Cook time30 min
- Total50 min
- DifficultyEasy
- CostModerate
- Cooking methodCooking in syrup
- Estimated cost$28.51 $3.56 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $27.74
- $0.77
Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.
Directions
- Wash the elderberries thoroughly and drain them. ≈ 2 min
- Boil the water with the sugar. Once the syrup becomes clear and slightly thick, add the blueberries.
- Cook them for about 5 minutes, then remove them from the syrup.
- Place the berries in jars. Reduce the syrup slightly again, then pour the hot syrup over the fruit.
- Close the jars. ≈ 3 min
The bill
Canned lingonberry compote
- 2 kg of red currants$27.74
- 1 kilogram of sugar$0.77
Total$28.51
that's $3.56 per person
Estimated price; varies by store.
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