Fruit and Nut Compote
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
1884
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,884 cal. | (90 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 434 g | (289 %) | ||
| Sugar added | 389 g | (1,556 %) | ||
| Roughage | 15.9 g | (53 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 432 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 kleiner Pot mit Deckel, 1 Mini food processor, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Tea strainer
Preparation steps
1.
Cut the oranges and lemons in half and squeeze out the juice and pips. Roughly chop the peel and pith and tie loosely in a piece of muslin with the orange flesh and pips.
2.
Put the orange and lemon juices, orange and lemon flesh, apricots, muslin bag and water into a large heavy-based pan. Place over a low heat and slowly bring to a boil.
3.
Reduce the heat and simmer gently for 1- 1 1/2 hours, until the fruit is tender. Remove the muslin bag, squeezing the juices into the pan.
4.
Stir in the warmed sugar until completely dissolved and then bring to a boil. Boil rapidly for about 15 minutes until setting point is reached. Skim off any scum from the surface and stir in the almonds.
5.
Spoon into hot sterilised jars, cover, seal and label.
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