Fruit and Nut Compote

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Fruit and Nut Compote
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
1884
calories
Calories

Nutritional values

1 kilogram contains
(Percentage of daily recommendation)
Calorie1,884 cal.(90 %)
Protein8 g(8 %)
Fat8 g(7 %)
Carbohydrates434 g(289 %)
Sugar added389 g(1,556 %)
Roughage15.9 g(53 %)
Vitamin A3 mg(375 %)
Vitamin D0 μg(0 %)
Vitamin E5.5 mg(46 %)
Vitamin K9.4 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C123 mg(129 %)
Potassium1,223 mg(31 %)
Calcium150 mg(15 %)
Magnesium89 mg(30 %)
Iron4.4 mg(29 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.7 g
Uric acid92 mg
Cholesterol0 mg
Complete sugar432 g

Ingredients

for
4
Ingredients
32 ozs Oranges
2 lemons
16 ozs ready-to-eat Dried apricot (sliced)
15 cups water
12 cups sugar (warmed in a very low oven)
0.333 cup sliced almonds
How healthy are the main ingredients?
sugarOrangealmondlemon
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.