Low Sodium Ginger-Cardamom Citrus Compote with Walnuts

Total time30 min

Prep time15 min

Cook time15 min

Low Sodium Ginger-Cardamom Citrus Compote with Walnuts

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Ingredients

4 servings

2 navel oranges
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1 large grapefruit
2 clementines
¼ cup fresh orange juice (from 1 orange)
2 tbsp honey
1 tbsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground cinnamon
⅛ tsp ground turmeric
1 tsp lemon zest
½ cup walnut halves, dry-roasted
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1–2 tsp fresh mint leaves, torn (optional)

Instructions

1
Toast the walnut halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a cutting board and roughly chop; set aside.
2
Combine the orange juice, honey, grated ginger, cardamom, cinnamon, turmeric, and sea salt in a medium saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring until the honey dissolves, about 2 minutes.

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