Mustard Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with cinnamon and fresh ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Apples and pears soften into tender, spoonable chunks while blueberries burst and deepen the color into a gorgeous jewel-toned sauce. A drizzle of honey and a squeeze of lemon juice round everything out with just the right balance of sweet and bright. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely stress-free option — every single ingredient is a whole food with zero hidden condiments or spice blends to second-guess. The optional pinch of turmeric adds a subtle earthiness and a golden warmth that plays beautifully against the Ceylon cinnamon. Serve it warm over oatmeal, yogurt, or pancakes, or let it cool and spoon it straight from the jar — honestly, both are valid choices.
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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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