Gooseberry compote, currant

2 kg gooseberry

1 kg black or red currants

to fill:

1 l water

1-3 glass sugar

Currants and gooseberries go, wash, at last remove the stalk and chop each berry acute match. Boil the syrup and pour over the banks, pasteurized at a temperature of 90 degrees: half-liter - 15 minutes, liter - 20 minutes, three-liter - 30 minutes.