Raspberry compote

10 min
Suitable for vegans
Temperature: Room temperature
Cuisine type: Vegan cuisine
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen raspberry purée 0.075 kg
Sugar 0.038 kg
Pectin 2.5 g
Citric acid 0.25 g
Elaboration
  • Mix the sugar together with the pectin (set aside).
  • Heat the raspberry puree in a saucepan until it reaches 35 ºC.
  • Once it has reached the temperature, add the sugar and pectin mixture as a rain and stir constantly with a whisk.
  • Add the citric acid when the mixture has reached 82 ºC.
  • Remove from the heat when the mixture has reached a temperature of 85 ºC.

 

Nutritional information (1 portion)
Energy
35.85
kcal
Carbohydrates
8.15
g
Proteins
0.21
g
Lipids
0.05
g
Fiber 1.01 g
Saturates 0.02 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.02 g
Cholesterol 0.0 mg
Calcium 3.9 mg
Iron 0.11 mg
Zinc 0.05 mg
Vitamin A 0.0 ug
Vitamin C 4.8 g
Folic acid 4.95 ug
Salt (Sodium) 0.45 mg
Sugars 7.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.