Red Berry Compote
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1433
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,433 cal. | (68 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 336 g | (224 %) | ||
| Sugar added | 227 g | (908 %) | ||
| Roughage | 25.7 g | (86 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 2,062 mg | (52 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 322 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 9 ozs Red currant
- water
- 16 ozs Cherries (pitted weight)
- 2 Pear (peeled, cored and chopped)
- 1 ¾ cups sugar
- 1 Tbsp lemon juice
Preparation steps
1.
Put the redcurrants and a little water into a pan over a low heat. Simmer very gently until tender, crushing the berries to release their juices. Remove from the heat and push through a sieve into a bowl to remove the seeds.
2.
Put the cherries and pears into a large heavy-based pan with a little water. Bring to a simmer and cook very gently until the fruit is tender. Add the redcurrant puree, sugar and lemon juice and boil steadily until setting point is reached. Remove from the heat and allow to cool slightly.
3.
Stir once, then spoon into hot sterilised jars, cover, seal and label.
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