Cashew 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 they turn tender and lacquered in a syrupy glaze, then finished with a bright splash of apple cider vinegar and ribbons of fresh sage. That final combination of sweet, tangy, and herbal is genuinely surprising in the best way. Ground ginger adds a subtle warmth that ties everything together without overpowering the fruit. It works beautifully alongside roasted pork, spooned over oatmeal, or served as a simple side at a holiday spread. Since every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based thickeners or blended seasoning mixes that can sneak in unwanted allergens. This is the kind of recipe you'll find yourself making on repeat because it's just that easy and that good.
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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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