Sweet Persimon in combination with sour cranberries. Delicious compote for your meat or chipolata’s.
Preparation time 45-60 minutes .. Durability 1 year weeks
INGREDIENTS .. 2 jars
- 3 Persimons in cubes
- 350 g crqnberries
- juice from 1 lemon
- 7 tbsp vanilla sugar
Wash the cranberries and put them in the pot together with the blocks of persimon. Add the remaining ingredients and cook until the berries break open and blocks become soft.
Put the hot compote in the sterilized jars, close well and let cool.
Use with the chipolata or baked meat or poultry.