The Charm of Apple Compote

While cherry and strawberry compotes grab attention in summer, apple compote has a quiet, enduring appeal that makes it a staple in many home kitchens through the autumn months. Apples are abundant, affordable, and incredibly versatile — and when combined with warm spices like cinnamon, cloves, and star anise, they produce a compote that is equally wonderful served cold from the jar or gently warmed in a mug on a cold evening.

Choosing the Right Apples

Not all apple varieties behave the same way when cooked. For compote, you want apples that hold their shape reasonably well and offer a balance of sweetness and acidity.

  • Best choices: Antonovka, Simirenko, Granny Smith, Braeburn, Cox's Orange Pippin
  • Acceptable: Golden Delicious (sweeter, use less sugar), Fuji (mild flavour)
  • Avoid: Very floury varieties that dissolve completely into mush

A mix of two varieties — one tart, one sweet — often produces the most interesting flavour.

Ingredients (for two 3-litre jars)

  • 1.5–2 kg apples (mixed varieties recommended)
  • 2.5 litres water
  • 200–300 g sugar (to taste)
  • 2 cinnamon sticks
  • 4–5 whole cloves
  • 1 star anise (optional)
  • Juice of half a lemon (prevents browning)

Method

  1. Prepare the apples. Peel, core, and cut into quarters or large chunks. Place immediately into a bowl of cold water with a squeeze of lemon juice to prevent browning.
  2. Sterilise your jars. Use the oven method (120°C for 15 minutes) or a dishwasher hot cycle.
  3. Make the spiced syrup. In a large pot, combine water, sugar, cinnamon, cloves, and star anise. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes to infuse the spices.
  4. Add the apples. Drain the apple pieces and add them to the boiling syrup. Cook for 3–5 minutes only — you want the apples just beginning to soften, not turning to mush.
  5. Fill the jars. Use a slotted spoon to transfer apple pieces into warm, sterilised jars (filling about one-third to half full). Add a cinnamon stick to each jar for presentation.
  6. Top with syrup. Ladle hot syrup over the apples to within 1 cm of the rim. Make sure all apple pieces are submerged.
  7. Seal and rest. Secure lids tightly, invert for 15 minutes, then turn right-side up and wrap in a blanket for 24 hours to complete the thermal seal.

Flavour Variations to Try

  • Apple & Quince: Replace one-third of the apples with peeled quince for a more complex, floral flavour.
  • Apple & Rose Hip: Add a handful of dried rose hips to the syrup — earthy, tart, and high in vitamin C.
  • Apple & Cranberry: Stir in 150 g fresh or frozen cranberries for a vibrant red colour and tart contrast.
  • Spice-Free: Omit all spices for a clean, simple apple compote — better for young children.

Serving Suggestions

Apple compote is remarkably versatile beyond being a simple cold drink:

  • Warm gently with a slice of fresh orange peel for a non-alcoholic mulled drink
  • Use the syrup as a base for cocktails or mocktails
  • Spoon the softened apple pieces over porridge, pancakes, or vanilla ice cream
  • Blend strained apple pieces into a smooth sauce for pork or duck

Storage

Properly sealed apple compote will keep in a cool, dark pantry for up to 12–18 months. Once opened, refrigerate and use within 4–5 days. If the lid does not pop when opened, do not consume.