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Compote de Cérises

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Apricots
  2. five pounds of raspberries
  3. six pounds of red currants
  4. a spoonful upon a plate
  5. four pounds of sugar
  6. a pint of water
  7. a pound of sugar is necessary
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Red Currant Jelly.
  2. Gelée de Groseilles.
  3. Také four pounds of sugar;
  4. break it, and put it into a sweetmeat-pan;
  5. take six pounds of red currants, of which two ought to be white, to make the jelly more beautiful;
  6. after they have been rubbed together, put them into a pan, with half a pint of water, upon the fire;
  7. stir them from time to time, that they, may not stick;
  8. add a’ few rasps: when all is well boiled, throw it into a search;
  9. take the juice and put it to the sugar;
  10. put all upon the fire;
  11. let it take a dozen of boils, which will be enough ;
  12. but to assure it, put out a spoonful upon a plate;
  13. if it jellies, pot it ;
  14. if it does not, it requires a boil or two more.
  15. Take raspberries and prick them;
  16. take out their hearts;
  17. put a little gooseberry jelly upon the bottom of a compote dish and dress them upon it;
  18. put some of the same jelly carefully over them, and serve.
  19. Raspberry Jam.
  20. Confitures de Framboises.
  21. Take five pounds of raspberries, prick and take out the hearts ;
  22. clarify four pounds of sugar in a sweetmeatpan;
  23. let it come to the first souffé (which you will know by blowing through the holes of the skimmer, if it flies off in feathers);
  24. put in the fruit;
  25. cover it and give it a boil;
  26. skim, and pot it.
  27. Apricots in Sugar.
  28. Compote a’ Abricots.
  29. Take apricots nearly ripe;
  30. take out the stones without breaking them ;
  31. put them on the fire to blanch, but do not let them boil, let the water only move;
  32. then put them in clarified sugar on a very slow fire, so that the sugar may incorporate: for twenty-five apricots a pound of sugar is necessary.
  33. If they are to be preserved for future use, drain them next day, and give the syrup a dozen of boils, adding every day a little sugar, as it is necessary that the fruit should be always covered ;
  34. continue for five days to boil the syrup, and pour it when cold over the fruit;
  35. on the last day you put the fruit into the boiling sugar ;
  36. give it a very little boil ;
  37. skim it well, and pot it.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Slotted spoon
  • Colander