Carrageenan Free Ginger Basil Fruit Compote
Warm, jammy, and fragrant with fresh ginger and basil, this fruit compote is the kind of thing that makes a simple bowl of yogurt or a scoop of vanilla ice cream feel genuinely special. Apples and pears simmer down until just tender, blueberries burst and deepen the color, and a finishing handful of torn basil adds an herby brightness that's completely unexpected in the best way. A splash of apple cider vinegar keeps everything from tipping too sweet, while honey brings a gentle, floral richness that ties the whole pot together. Carrageenan — a seaweed-derived thickener common in dairy products, plant-based milks, and many store-bought fruit sauces — has no place here. This compote thickens naturally as the fruit breaks down and the juices reduce, so there's no need for any additives or stabilizers whatsoever. Every ingredient is whole and straightforward, which means you know exactly what you're spooning onto your plate. It works beautifully warm right off the stove, mellows into something almost silky at room temperature, and keeps well in the fridge for a few days of easy, stress-free snacking.
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Learn more →Ingredients
4 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 blueberries
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 3 tbsp water
- ¼ tsp salt
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Combine the apple pieces, pear pieces, grated ginger, honey, apple cider vinegar, water, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the apples and pears are tender when pierced with a fork but still hold their shape, about 12–15 minutes.
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