Irgi compote

Delicious and rich sirgi compote for the winter.

Cooking time 30 minutes


Irga berry 1, 5 kg

Sugar to taste

Water to taste


Rinse the berries and sort well.

Put the berries in clean jars by 1/3 of the volume.

Pour boiling water over and cover for 20 minutes.

Drain the water into a saucepan.

Add sugar, per 1 liter 150 gr. Sahara.

Boil the syrup well and pour into the jars.

Seal the cans and put them in a warm place for 6-7 hours.

Irgi compote is ready. Store at home or in a cellar.

Bon appetit!