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.