Rose hip compote with citrus and cinnamon

Ingredients

• 250 g of elderflowers (also known as cynorrhodons)
• 120 grams of sugar
• 20 ml of grape wine
• 0.8 grams of citric acid
• 4 glasses of water (approximately 800 ml)
• Lemon or orange zest, or cinnamon, for flavoring.

Wash and clean the elderberries.

Place them in a pot of water and cook for 10 to 12 minutes.

Dissolve the sugar in the water and add it.

To flavor the compote, add a zest of lemon or orange, or a pinch of cinnamon. Once cooled, mix in the grape juice, pour into containers, and store in the refrigerator.

For delicate quince varieties: place the fruit in boiling water, remove it immediately, and keep it covered until it cools. The resulting puree will be clear, and the fruit will remain whole.