High Fructose Corn Syrup Free Ginger Mint Fruit Compote
Fruit compotes sound simple, but so many store-bought versions are loaded with corn syrup that drowns out the natural sweetness of the fruit itself. This one skips all of that entirely, leaning on ripe apples, pears, blueberries, and mango to do the heavy lifting. A small drizzle of pure maple syrup is the only added sweetener, and it blends beautifully with warm ginger and cinnamon for a sauce that tastes genuinely layered and complex. The fruit simmers down into something jammy and lush, with the blueberries bursting open and thickening everything into a glossy, spoonable compote. Fresh mint stirred in at the end lifts the whole dish with a cool, bright finish that keeps it from feeling too heavy. Serve it warm over yogurt or oatmeal, spoon it alongside roasted meats, or let it cool and pile it onto pancakes — it's the kind of versatile recipe you'll reach for again and again.
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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 or frozen blueberries
- 1 cup fresh mango, cut into ½-inch pieces
- 2 tbsp pure maple syrup
- 3 tbsp water
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 tbsp fresh mint leaves, thinly sliced
Instructions
- 1
Combine the apple, pear, maple syrup, water, grated ginger, ground cinnamon, and salt in a medium saucepan. Stir to coat the fruit evenly.
- 2
Set the saucepan over medium heat and cook, stirring occasionally, until the apples and pears begin to soften and release their juices, about 8–10 minutes.
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