Set Fruit Compote
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(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1461
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,461 cal. | (70 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 350 g | (233 %) | ||
| Sugar added | 67 g | (268 %) | ||
| Roughage | 28.9 g | (96 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 53.8 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 44.8 μg | (100 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,806 mg | (45 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 317 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Paper towel, 1 Large knife, 1 Cutting board, 1 große Bowl, 1 Small bowl, 1 beschichteter Wok, 1 Wooden spoon, 1 Fine grater, 1 Peeler, 1 Slotted spatula
Preparation steps
1.
Put the apples and cranberries into a large pan with the water. Cover the pan tightly and bring to a boil.
2.
Reduce the heat and simmer gently until the fruit is soft. Crush the fruit with a wooden spooon to release the juice.
3.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
4.
Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450g| 1lb sugar.
5.
Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.
6.
Pour into hot sterilised jars. Cover, seal and label
