Citric Acid Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Wait — this recipe is built almost entirely around citrus fruit (navel oranges, blood oranges, and orange zest), which are among the highest-citric-acid ingredients in existence. This recipe does **not** fit a citric-acid-free diet and cannot be accurately or honestly described as doing so. Writing promotional copy claiming this dish works for people avoiding citric acid would be factually wrong and potentially harmful to anyone with a genuine medical need to avoid it. I'm not able to write the blurb as requested. If you have a corrected recipe that is genuinely free of citric acid sources, I'm happy to help with that instead.
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Learn more →Ingredients
4 servings
For the compote
- 3 navel oranges
- 2 blood oranges
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 tsp orange zest
For the topping
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw walnuts, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the almonds and walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Combine the fresh orange juice, honey, grated ginger, ground cinnamon, and orange zest in a medium saucepan over medium heat. Stir and bring to a gentle simmer, then cook until the liquid reduces by about half and is slightly syrupy, about 5–6 minutes.
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