Cinnamon Free Apple-Sage Compote
Warm, glossy, and deeply savory-sweet, this apple compote is the kind of versatile condiment that earns a permanent spot in your rotation. So many apple-based sauces and compotes lean hard on warming spices, making them completely off-limits if you're avoiding cinnamon — but this one takes a different, genuinely exciting route. Fresh sage and a splash of apple cider vinegar bring an herby, tangy brightness that makes the whole thing feel sophisticated rather than like something is missing. Maple syrup provides gentle sweetness while a touch of ground ginger adds just enough warmth without crossing into spice-blend territory. The butter-glazed apples cook down into tender, jammy bites coated in a syrupy reduction that's honestly hard to stop tasting. Spoon it over roasted pork, stir it into oatmeal, pile it onto a cheese board, or serve it alongside a simple weeknight chicken — it works beautifully in almost any direction you take it.
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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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