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Curried Fruit Compote

 

26

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

3 pounds peaches
peeled, sliced
2 pounds apricots
peeled and halved
1 each pineapple, fresh
fresh and, cut into chunks (about 5, pounds)
1 each cantaloupe
cut into chunks, or balls (about 4 pounds)
*
½ cup limes
thinly sliced
*
4 cups water
3 cups sugar
¼ cup lemon juice
3 tablespoons curry powder

Directions

Treat peaches and apricots to prevent darkening while preparing other ingredients.

Combine water, sugar, lemon juice and curry powder.

Bring to a boil.

Reduce heat and add peaches, apricots, pineapple and cantaloupe.

Simmer just until fruit is hot through.

Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling.

Leave ½ inch head space.

Pour hot syrup over fruit, leaving ½ inch head space.

Remove air bubbles.

Adjust caps.

Process 30 minutes in boiling water bath.

Yield: about 4 quarts.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 728g (25.7 oz)
Amount per Serving
Calories 5973% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 50g 50%
Dietary Fiber 9g 34%
Sugars g
Protein 10g
Vitamin A 75% Vitamin C 106%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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