Orange compote with peel, traditional and Bimby recipe
Also in a diet version. This is an excellent food that will accompany us in all breakfasts, snacks, and dessert preparations like croissants and pies.
Ideal for everyone’s diet, especially for children and the elderly with low immune defenses.
The oranges must be strictly organic.
In this way, we’ll get a boost of vitamin C that will help us fight winter illnesses, and it’s also a different way to have oranges on hand even when they’re out of season.
Easy to make and economical, we will use almost 80% of the fruit, and you will find instructions to make this goodness both with sugar and sweeteners.
We will soak the oranges for 24 hours in plenty of water, changing it several times, and then proceed with the actual preparation.
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- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 4 jars of 8.8 oz
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 15.61 (Kcal)
- Carbohydrates 8.72 (g) of which sugars 2.52 (g)
- Proteins 0.30 (g)
- Fat 0.04 (g) of which saturated 0.00 (g)of which unsaturated 0.02 (g)
- Fibers 0.97 (g)
- Sodium 0.09 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2 lbs oranges (peeled)
- 3.5 oz orange zest (without white part)
- 1 packet pectin (3:1)
- 2.8 oz stevia (or 17.6 oz of erythritol or 10.6 oz of sugar)
Orange compote with peel
Tools
What we need to make
- 1 Knife
- 1 Pot
- 1 Immersion Blender
- 1 Bowl
Steps
Orange compote with peel
Sanitizing the jars during preparation:
Arrange the jars and lids in a large pot, covering them completely with water. Bring to a boil over medium heat and let boil for 30 minutes.
When done, turn off the heat and leave them warm by covering the pot with the lid. Remove the jars and lids carefully with tongs and dry them completely with a clean cotton cloth.
Wash the oranges well, and with the tip of a skewer, prick here and there all over the surface of the fruit’s peel, which will allow the alcohol and essential oils to escape, removing the bitterness.
After piercing all the oranges, transfer them to a large pot full of water and soak them for 24 hours, changing the water every 8 hours.
After this time, with a rather sharp knife, remove the peel taking only the orange part; remember, the less white there is, the sweeter the compote will be. Set the peels aside.
Now proceed to remove all the white parts that cover the fruit, as these bring the bitterness.
Then cut the oranges, first in half, removing the white stalk inside and the seeds, then cut each segment into smaller parts.
Transfer the pulp to a pot and blend the mixture with the immersion blender.
Place the peels on a cutting board and cut them to your desired size.
Transfer the chopped peels together with the juice, add the packet of pectin 3:1 plus the sweetener or sugar according to your preferences, and put it on low heat.
Stir often and cook for about 25 minutes from when it starts boiling. Place the oranges in the bowl with the pectin 3:1 and the sweetener or sugar, close with the measuring cup and turbo blend for 2 seconds twice; if you prefer a creamier compote, you can blend more.
Place the peels on a cutting board and cut them to your desired size. These will not be blended with the Bimby to allow us to choose how large we want them.
At this point, add the chopped peels, mix with the spatula, place the basket on the lid and cook for 25 minutes at 212°F reverse speed 1.
Then another 5 minutes at Varoma temperature, place the basket on the lid speed 1
This compote will not appear very thick as usual because oranges contain a lot of water, but once cooled, you will see that the consistency will be optimal. When the compote is cooked, transfer it to the previously sterilized jars, close the lids, and invert them to create a vacuum seal.
Here’s the orange compote with peel ready
Storage Warnings and Variations
Storage:
label the jars with the name and date of preparation before storing them in the pantry.
The jam can be stored for several months in a place away from light, cool, and dry.
Warnings:
before using the jam, check that the lid still has the center part lowered; otherwise, it is not recommended to consume the preparation;
Once opened, consume the contents within 15-20 days and store it closed in the refrigerator.
Storage:
label the jars with the name and date of preparation before storing them in the pantry.
The jam can be stored for several months in a place away from light, cool, and dry.
Warnings:
before using the jam, check that the lid still has the center part lowered; otherwise, it is not recommended to consume the preparation;
Once opened, consume the contents within 15-20 days and store it closed in the refrigerator.
FAQ (Questions and Answers)
Orange compote with peel
Can I slightly change the taste?
Variations: to give a different flavor to the compote, you can add a pinch of cinnamon or ground cloves to the fruit; I added some orange blossom flowers.
