Rice Free Apple-Sage Compote
Sweet, tangy, and fragrant with fresh herbs, this apple compote is the kind of simple recipe that punches way above its weight. Diced apples cook down in butter and maple syrup until they're tender and coated in a glossy, caramel-like 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 honest and gives the whole dish a bright, balanced finish. The fresh sage is the real surprise here, lending an earthy, savory note that transforms this from a basic fruit sauce into something genuinely sophisticated. Every single ingredient in this recipe is naturally grain-free, so there's no swapping or substituting required — it just works as written. Spoon it over roasted pork, stir it into oatmeal, pile it onto pancakes, or serve it alongside a cheese board; it's versatile enough to earn a permanent spot in your rotation.
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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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