Tangy Apple-Ginger Compote

This nutrient-loaded compote is versatile enough to show up for breakfast, lunch, or dinner.  The apple cider vinegar and ginger lends a spicy tang while the raw honey imparts a bit of sweetness to balance it out.  Five-spice powder, used in Chinese cuisine–a mixture of cinnamon, cloves, fennel, star anise, and pepper–gives off an intoxicating fragrance while elevating the compote’s flavor.

This compote is a tasty, but less sweet, topping for pancakes, french toast, or oatmeal.  It’s a gently sweet condiment for pork or chicken.  Adding chilled leftovers to fresh salad greens adds a touch of sweetness and delightful texture.  This compote is an overachiever that doesn’t disappoint!

Recipe for Tangy Apple-Ginger Compote

2 organic apples – cored, peeled, and roughly chopped

1 inch piece ginger – peeled and minced

¼ cup organic, unfiltered apple cider vinegar

1 tablespoon lemon juice

1 teaspoon five-spice powder

2 pinches sea salt

2 tablespoons raw honey

Add ingredients, except honey, in saucepan.  Bring mixture to a boil over medium heat.  Stir, lower to a simmer, cover, and cook until apples are soft, about 15 minutes.  Turn off heat and add honey, stirring gently until dissolved.

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