Berry Compote
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 74 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams small Strawberries
- 125 grams Raspberries
- 125 grams Blackberry
- 125 grams Blueberries
- 125 grams red Currants
- 1 Vanilla bean
- 1 fresh Orange
- 1 fresh lemon
- 500 milliliters Red wine
- 150 grams sugar
- 60 grams cornstarch
- 4 centiliters Orange liqueur
Preparation steps
1.
Rinse and dry all berries, clean if necessary. Mix berries in a bowl.
2.
Cut vanilla bean lengthwise and scrape seeds. Rinse orange and lemon in hot water, dry. With a potato peeler, peel orange and lemon skin thinly, squeeze out juices. Combine citrus peels, citrus juice, red wine and sugar and bring to a boil. Let stand for 10 minutes, then strain through a fine sieve. Add half of berries and bring to a boil.
3.
Mix cornstarch with orange liqueur and a little bit cold water and add to compote, stirring. Continue to cook for one more minute, then pour over remaining berries. Let cool, covered with clingfilm.
4.
Pour compote in bowls and serve accompanied by custard, whipped cream or vanilla ice cream, to taste.
