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


  • Catarina
    Hi GKS family! Thank you so much for your recipes and inspiration. One question: have you ever tried using this compote or just apple puree as a substitution for mashed banana? I really really diskike banana... Thank you and keep up the good work.
  • Daniella
    What could you replace lemon balm with? tak tak!
  • Nancy
    The recipe sounds great! Since there is no sugar added can I still can the compote? If not, can I add some apple juice to be able to can it? Thanks. P.S. Great pictures!
  • What can we use if we don't have lemon balm?? Thanks!
  • Jo
    I just made thus and it's amaaaaazing!! Love it!! Do I put the jar with hot compote in the fridge straight away or do I let it cool off first? Thanks!!
  • I love your blog.. very nice colors & theme. Did you make this website yourself or did you hire someone to do it for you? Plz reply as I'm looking to design my own blog and would like to know where u got this from. kudos
  • This is really interesting, You are a very skilled blogger. I've joined your rss feed and look forward to seeking more of your great post. Also, I've shared your website in my social networks!
  • Anna
    good point... if you use cardamom seeds, do they disolve, or will you bite on them after? must be harder to take out after cooking than cardamom pods
  • we have so much enjoyed reading your travel posts. Coming back home after such an awesome experience is never easy, good luck with future plans and thank you for this yummy recipe that we are going to try this week!
  • Sasha Rose
    This was delicious. I made it last night. But I used cardamom pods and not just the seeds - do you "shell" the pods? And I found that it was much lumpier than the pictures you have - do you blend it or mash it at all? Thanks for the inspiration. We love your stuff!!

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