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.