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Ginger & Apple Compote
This was my take on a beautiful recipe from Green Kitchen Stories. I've just added a little extra sweetness and some rosewater, which I find makes the apples sing! Ingredients
- 1 kg apples, chopped with skins on
- 1½ – 2 cups water
- 2 tbsp fresh ginger, finely chopped
- 2 tsp ground cardamom
- 2 cinnamon sticks, tied with kitchen string so you don’t loose them in the pot
- ½ orange, juice & zest
- 2 tbsp honey
- 2 tsp rosewater
Directions
- Place the chopped apples, water and the rest of the ingredients into a large saucepan.
- Bring to the boil and then leave on a gentle boil for 40 minutes, stirring occasionally until you get a consistency that you're happy with and the apples are well cooked through.
- Cover your glass jars in hot water in the sink to sterilse a bit and put the compote in while they're still hot.
- Once cool, keep in the refrigerator and it will last for about a week. Because there isnât a lot of sugar in this it wonât keep.
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