Rosehip and Ginger Compote
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
625
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 138 g | (92 %) | ||
| Sugar added | 76 g | (304 %) | ||
| Roughage | 34.1 g | (114 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 116.3 μg | (194 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,277 mg | (1,344 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 130 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
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