Apple, Ginger & Cardamom Compote

We are back in our kitchen. Trying new recipes. Thinking back on six unbelievable months. While it is snowing outside. Snowing. In April. That is weird even for Sweden.

As you can imagine we are boosted with Asian inspiration. We have for example got a major crush on lemongrass, look out for it in our future recipes. But for a while now we have decided to take a short break from everything Asian. You know when you have been out traveling, and all you can think about on the plane home is a peanut butter & jam sandwich in the morning? That was us a couple of days ago. Except from that the sandwich in our case was rye bread. And instead of peanut butter & jam we dreamed of this super delicious Apple, Ginger & Cardamom Compote. Apart from being perfect on a piece of rye bread, it can also be used in a tart, or enjoyed as a fresh dessert together with some yogurt. It is sweet, but not sweetened. How sweet is that!?

Apple, Ginger & Cardamom Compote
Makes 2 jars
This compote is completely without sugar and preservatives, therefore it needs to be in the fridge in a closed glass jar. As long as you don’t open it, it will stay fresh for weeks (maybe even months), but after it is opened you probably want to finish it within a week.

2,2 lb (1 kg) apples
1 1/2 cups (4 dl) water
2 tbsp fresh ginger, finely chopped
2 tbsp cardamom seeds
2 tsp cinnamon grounded
2 cinnamon sticks
30 leaves of lemon balm, chopped
1/2 lemon, juice & zest

Chop the apples (with peel). Place apples, water and the rest of the ingredients in a pot. Bring it to a boil, then turn down the heat to medium and let it simmer for 40 minutes. Stir occasionally. The compote is done when the water is gone and the apples are tender. Clean the jars in boiling water. Pour the compote in the jars while it is still warm and seal the jars right away.

Photo by: Johanna Frenkel