Raspberry Kompot – A Recipe from time in Ukraine

 
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Summer is always giving, usually starting slowly, then all at once. Most traditional recipes encapsulate ways to use the abundance of nature -  which we know waits for no one. While so many of our modern recipes tend to focus on store-bought quantities, digging through old recipe books or spending a summer in a traditional farming community will bring forward recipes based on in-season bountifulness..

Today I want to share a recipe I learned in Ukraine, from Nadia, whose tiny dochka I lived behind. She was a master of preserving food and cooking and this cordial, which in Russian is called Kompot, became one of the most loved beverages during cold winter lunches when the only fresh foods we could get were the basics: cabbage, beets, onion, and carrots. A glass of kompot from the pantry brought instant brightness and sunshine.

Traditionally, kompot is a boiled fruit beverage served as is, but I like to make mine thicker, in order to use it in different ways, as Nadia taught me.

STEP ONE:

  • Gather your berries or fruit. This recipe can be used with any berry and also works well quince.

  • This is particularly suited to summer bounty when you’ve had your fill of fresh fruit and jam making

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STEP TWO:

  • Gather ingredients – this is a simple & forgiving recipe and there are many versions. For this one you will need:

    • 2 cups berries

    • 5 cups water

    • 1 cup sugar

      • Note: Traditional recipes call for a 1:1 ratio of sugar. I’ve had success with a 1:5 ratios but not less than that. This amount allows the berry flavor to shine through while also acting as a natural preservative to increase the longevity of the cordial. If you’d like to experiment with honey or alternative sweeteners make sure you consume within a few days!

    • Juice of 1/2 of lemon

STEP THREE:

  • Begin by adding berries and water on the stove on medium heat. You want them at a low/medium rolling boil for about 10-15 minutes.

  • You’ll notice that the mixture has the tendency to foam up, if this happens just remove from the burner for a moment.

  • While your berries are steeping, measure your sugar and lemon juice.

STEP FOUR:

  • After about 10-15 minutes the berries will be broken down - now they’re ready!

  • Strain your berries into a vessel, you can use a spoon to smash them around to release more juice. You may need to empty your strainer into the compost a few times to allow all the liquid to get through.

STEP FIVE:

  • Add the strained liquid back to the pot, on low heat.

  • Add the lemon juice and the sugar.

  • This does not need to cook long, just until the sugar to dissolves.

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STEP SIX:

  • Strain off into final jar or beautiful vessel.

    • Use liberally to make a summer spritz with sparkling water, add to your favorite cocktails or prosecco or drizzle on yogurt.

    • If you plan on using this quickly, it will keep in the fridge for about 5-7 days

    • Alternatively, you can process it in a water bath and it will keep on the shelf for several months, similar to jam.

    • Note: Traditionally, Kompot is often consumed as is and is made with more water, I like mine to be closer to a cordial syrup. If you prefer an “as is” beverage, simply double the amount of water and drink straight from the jar.

 
Ashe Lyon