Xanthan Gum Free Apple-Sage Compote
Warm, buttery apples cooked down with maple syrup and a whisper of fresh sage — this compote is the kind of thing that makes a simple meal feel genuinely special. The apple cider vinegar added at the end brightens everything up and keeps the sweetness from feeling heavy, while the ground ginger adds just enough warmth to make it interesting. Because the apples naturally release their own juices and reduce into a glossy, syrupy glaze, there's absolutely no need for any thickening agents or stabilizers — it comes together beautifully on its own. That makes it a perfect fit for anyone navigating ingredient lists and trying to avoid additives that sneak into so many store-bought condiments and sauces. It's equally at home spooned over roasted pork, stirred into oatmeal, or served alongside a sharp cheese board. The whole thing comes together in one saucepan with just a handful of clean, recognizable ingredients, which is honestly half the appeal.
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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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