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Raspberry And Red Currant Compote Recipe
|Red currant||1 Pound, trimmed|
|Cooking plums||8 Ounce, halved and stoned|
|Canned pitted dark sweet cherries||8 Ounce, drained (Morello)|
|Raspberries||1 Pound, hulled and washed|
|Medium sherry||2 Tablespoon|
Serving size: Complete recipe
Calories 2565 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 0.29 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210.9 mg8.8%
Total Carbohydrates 648 g216.1%
Dietary Fiber 57.4 g229.5%
Sugars 565.9 g
Protein 15 g30.1%
Vitamin A 33.2% Vitamin C 557.5%
Calcium 30.4% Iron 49.4%
*Based on a 2000 Calorie diet
Pour over the water.
Place the pan over low heat and stir constantly until the sugar has dissolved.
Increase the heat to moderately low and cook the fruit for 20 to 25 minutes, stirring frequently, or until the mixture is soft and pulpy.
Stir in the raspberries and continue cooking for a further 5 minutes.
Set aside to cool to room temperature.
Stir in the sherry and pour the compote into a glass serving bowl.
Place the bowl in the refrigerator to chill for at least 1 hour.
Remove the dish from the refrigerator and serve immediately.