Carrageenan Free Apple-Sage Compote
Warm, glossy, and fragrant with fresh herbs, this apple compote is the kind of simple recipe that quietly steals the show at the table. Diced apples are cooked down in butter and maple syrup until tender and coated in a naturally sweet, syrupy glaze — no thickeners, no stabilizers, no additives of any kind. That matters more than it might seem, because many store-bought fruit spreads and compotes rely on carrageenan or similar additives to achieve that smooth, set texture. Here, the apples do all the work themselves, breaking down gently over medium heat until the liquid reduces into something rich and glossy on its own. A splash of apple cider vinegar at the end brightens everything up, while the sliced sage adds an earthy, slightly savory note that keeps it from tipping into dessert territory. It's equally at home spooned over roasted pork, stirred into oatmeal, or served alongside a cheese board. Clean ingredients, zero compromise, and genuinely delicious.
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Learn more →Ingredients
6 servings
- 1 ½ lb apples (about 4 medium), peeled, cored, and cut into ½-inch dice
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp water
- 6 fresh sage leaves, thinly sliced
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the diced apples, maple syrup, water, ground ginger, and salt. Stir to coat, then cook over medium heat, stirring occasionally, until the apples are tender and most of the liquid has reduced to a syrupy glaze, 14–16 minutes.
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