Rosehip and Ginger Compote

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Rosehip and Ginger Compote
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
188
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie188 kcal(9 %)
Protein1.35 g(1 %)
Fat0.08 g(0 %)
Carbohydrates45.84 g(31 %)
Sugar added30.97 g(124 %)
Roughage2.74 g(9 %)
Vitamin A228.18 mg(28,523 %)
Vitamin D0 μg(0 %)
Vitamin E0.07 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.28 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate4.24 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C359.32 mg(378 %)
Potassium162.76 mg(4 %)
Calcium81.58 mg(8 %)
Magnesium34.96 mg(12 %)
Iron0.37 mg(2 %)
Zinc0.36 mg(5 %)
Saturated fatty acids0.01 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
3
Ingredients
3 cups
Rose hip (deseeded)
1
lemon (juice)
1 teaspoon
freshly grated Ginger root
cup
4 ½ cups
ripe Pear (peeled and diced)
1.333 cups
cup

Preparation steps

1.
Put the hip flesh in a saucepan with 100 ml water, the lemon juice and ginger, and boil for 1/2 hour. Pass the mixture through a sieve. Stir in the honey and leave to cool.
2.
Put the pears, sugar and wine in a saucepan. Cover and cook over a moderate heat for 20 minutes until soft. Purée the pears with a stick blender and stir into the stewed hips. Tip into sterilised jars.