Citric Acid Free Ginger Basil Fruit Compote
Warm, jammy, and fragrant with fresh ginger and basil, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or just eaten straight from the bowl. For anyone avoiding citric acid, store-bought fruit preserves and compotes are almost always off the table, since citric acid is one of the most common preservatives used in packaged fruit products. This recipe sidesteps that entirely by relying on apple cider vinegar for a gentle tartness and honey for natural sweetness, with no hidden additives in sight. Apples and pears simmer down until tender but still holding their shape, while blueberries fold in toward the end to add deep color and a soft burst of juice. The finishing touch — torn fresh basil stirred in off the heat — is a little unexpected and completely wonderful, adding a herbal lift that makes the whole thing feel sophisticated rather than simple. It comes together in one saucepan with minimal prep, and leftovers keep in the fridge for a few days, making it just as useful on a Tuesday morning as it is at a weekend brunch table.
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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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