Some simple Johannisbeeren (red currant) pastries that I whipped up. The compote recipe was similar to my previous Blueberry Compote recipe, but I increased the sugar to 1/2 cup because the Johannisbeeren are very tart. Even then, I found that 1/2 cup sugar for 1/2 kilo of Johannisbeeren was not enough to cut the tartness, so I would consider increasing that to 3/4 or 1 cup of sugar. Here's the recipe as presented in the video:
500g fresh Johannisbeeren (red currants)
3 tablespoons water
1/2 cup (125g) sugar
2 teaspoons lemon juice
Combine approx 1 cup the Johannisbeeren, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the Johannisbeeren and cook for 10 minutes more, stirring frequently.
Jill Zimmerman - Deep Deep Deep
(CC BY-NC-SA 3.0)