Celery Free Apple-Sage Compote
Warm, glossy, and fragrant with fresh sage, this compote is the kind of simple recipe that makes everything it touches taste more special. Diced apples are cooked down in butter and maple syrup until they're tender and coated in a syrupy, caramelized glaze — then finished with a bright splash of apple cider vinegar that keeps the sweetness from going one-note. The fresh sage stirred in at the end adds an earthy, almost savory depth that pairs beautifully with the fruit. Every ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. It works as a topping for roasted pork or chicken, spooned over oatmeal or yogurt, or served alongside a cheese board for something a little unexpected. Ground ginger gives it just enough warmth to feel cozy without overwhelming the apple flavor. This is the kind of condiment you'll want to keep in the fridge all autumn long.
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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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