For the raspberry compote, wash the raspberries and drain well. Then fill into the prepared, clean glasses.
Bring the water with the sugar and the remaining ingredients to a brief bubbling boil and then fill the jars to the top.
Close well and let cool upside down.
Preparation Tip:
The raspberry compote goes particularly well with vanilla ice cream or as a varied alternative to Schmarren.
Related Recipes:
Semolina Casserole with Apricot CompoteFor the semolina casserole with apricot compote, heat milk with coconut blossom sugar, slowly drizzle semolina...
Raspberry Wholemeal CakeTry this delicious cake recipe: Shortcrust pastry: quickly knead all ingredients except cornstarch (maizena)...
Semolina Flummery with Cherry Compote1. Bring 200 ml milk with 30 g sugar, vanilla pulp and almond kernels to a boil. Mix in semolina and swell for...
Gooseberry Wine Jelly* a 450 ml Rinse the gooseberries, clean and drain well. Lightly boil the fruit with 250 milliliters of water...
Pao T’Sai, Spicy Pickled White Cabbage* Yields 3 half-liter jars. This pickled vegetable is appreciated in China, especially with rice porridge...
Pear CompoteFor the pear compote, wash, core and cut the pears into sixteenths. Add plenty of water (so that the pears are...
Raspberry Blackberry Layered DessertFor the raspberry-blackberry layered dessert, place 2 tablespoons of cornflakes in each of 2 glasses, top each...
Fine Raspberry GnocchiCarefully sort out the raspberries. Strain through a fine sieve to remove the small seeds. Coarsely chop half...
Watermelon Peel PicklesPeel the dark outer skin. On the inside, cut away the pink flesh completely. You can, of course, ambush anyone...
Plum and Pear JellyFor the plum and pear jelly, pit the plums. Stew with mint, water and cinnamon. Place a cloth over a sieve and...