Apricot and Raspberry Compote

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Apricot and Raspberry Compote
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Health Score:
4,9 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
598
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie598 kcal(28 %)
Protein5 g(5 %)
Fat1 g(1 %)
Carbohydrates113 g(75 %)
Sugar added75 g(300 %)
Roughage11.7 g(39 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K23.8 μg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.4 mg(29 %)
Folate53 μg(18 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67 mg(71 %)
Potassium1,420 mg(36 %)
Calcium123 mg(12 %)
Magnesium84 mg(28 %)
Iron4.7 mg(31 %)
Iodine18 μg(9 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.1 g
Uric acid98 mg
Cholesterol0 mg
Complete sugar110 g

Ingredients

for
2
Ingredients
750 grams Apricot
250 milliliters sweet white wine
150 grams sugar
2 Vanilla bean
2 packets Citric acid
250 grams Raspberries
How healthy are the main ingredients?
ApricotRaspberrysugar

Preparation steps

1.

Score the apricots crosswise, then blanch in boiling water for 1 minute. Remove the apricots from the boiling water, then rinse under cold water. Peel the apricots, cut in half, and remove the stones. Cut the apricot halves in half. 

2.

Bring the white wine, sugar, 250 ml (approximately 8 ounces) of water, and the vanilla beans to a boil. Add the apricots, return to a boil, and stir in the citric acid. 

3.

Remove the raspberries from the vine and add to the apricot mixture. Stir to combine, then fill the prepared jars to the brim with the hot jam. Seal tightly, then place in a roasting pan. Fill the roasting pan to the rim with boiling water. Place the roasting pan in a 80°C (approximately 175°F) oven and cook for 20 minutes to sterilize the jars.