Seasonal Kitchen
Apple, Cranberry and Walnut Preserves
(2 votes)
(2 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
861
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 88 g | (352 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 151 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 red onions
- 7 Tbsps balsamic vinegar
- 7 ozs brown sugar
- 12 ozs fresh Cranberry
- 1 pinch Cardamom
- ½ tsp Coriander
- 2 Juniper berries
- 1 tsp finely chopped rosemary
- ½ Orange (juiced)
- 3 ozs Walnut
- salt
- Orange peel (for garnish)
Preparation steps
1.
Peel and halve the onions and cut into small cubes. Combine with the vinegar, sugar, cranberries, spices and rosemary in a saucepan. Add the orange juice and cook, while stirring, for about 5 minutes until it is soft and thick. Mix in the walnuts and a pinch of salt and cook for another 3 minutes. Season to taste.
Spoon into clean jars, close the lids and turn upside down for 10 minutes. Turn the right way up again and leave to cool.
2.
Leave to stand for about 2 months in the refrigerator.
As needed, take a jar, pour the contents into a bowl and serve garnished with orange zest.
Tip: To preserve the relish for longer, you will need to process the jars according to manufacturer's instructions.
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