Chestnut Free Apple-Sage Compote
Sweet, tangy, and fragrant with fresh sage, this apple compote is the kind of simple recipe that punches well above its weight. Diced apples are cooked down in butter and maple syrup until they're tender and coated in a glossy, syrupy glaze — the kind of thing that makes your kitchen smell absolutely incredible. A splash of apple cider vinegar added at the end keeps the sweetness in check and gives the whole dish a bright, balanced finish. The fresh sage brings an earthy, savory note that makes this feel far more sophisticated than the short ingredient list suggests. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully as a topping for roasted pork, a spread alongside a cheese board, or even spooned over oatmeal or yogurt in the morning.
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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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