Peanut Free Apple-Sage Compote
Warm, glossy, and fragrant with fresh sage, this compote is the kind of simple condiment 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 sweet, syrupy glaze — then a splash of apple cider vinegar and a handful of sliced sage go in at the end, adding brightness and an herby, almost savory edge that keeps it from tasting like dessert. That finishing technique matters: adding the vinegar off the heat preserves its sharpness so the whole thing stays lively and balanced. Ground ginger adds just enough warmth to make every spoonful feel intentional. For anyone navigating nut allergies, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no sauces or blends that tend to hide unexpected additions. It works beautifully alongside roasted pork or chicken, spooned over oatmeal, or tucked next to a cheese board where it can do its best work.
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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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