Low Sodium Cinnamon Fruit Compote
Warm, jammy, and fragrant with cinnamon and ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Tender chunks of apple and pear meld with burst blueberries in a lightly honeyed sauce that feels indulgent without relying on any added salt or processed sweeteners. For anyone keeping a close eye on sodium intake, store-bought fruit preserves and canned pie fillings can be surprisingly loaded with hidden salt — this one keeps things completely clean using nothing but whole fruit, honey, and spice. Ceylon cinnamon brings a softer, more floral warmth than the standard variety, and the fresh ginger adds just enough brightness to keep the flavors lively. A squeeze of lemon at the end pulls everything together beautifully. Spoon it over oatmeal, yogurt, or pancakes, or just eat it warm straight from the pot — no judgment here.
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Learn more →Ingredients
6 servings
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- 2 medium pears, peeled, cored, and cut into ½-inch pieces
- 1 cup fresh or frozen blueberries
- 3 tbsp honey
- ¼ cup water
- 1 tsp ground ceylon cinnamon
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the apple pieces, pear pieces, honey, water, Ceylon cinnamon, and ginger in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer.
- 2
Cook, stirring occasionally, until the apples and pears are just tender when pierced with a fork, about 10–12 minutes.
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