Apple compote

Origin: Germany

Ingredients (6 Servings)

  • 4 sour apples (each approx. 200 g)
  • 50 g raw cane sugar
  • 1 cinnamon stick
  • 3 allspice corns
  • 200 ml of clear apple juice flavourless starch, as needed

Nutritional values (per serving)

Calories106 kcal
Fat1 g
Sodium4.0 mg
Carbohydrates25 g
Protein42 g
Phosphorus16 mg
Potassium159 mg


Peel the apples, cut into halves and remove the cores. Quarter the apples and then cut into slices or large cubes, as desired. Slowly and carefully melt the sugar over medium heat until it turns light brown (caramelise). Add cinnamon and allspice. Add the apple juice and bring to a boil, stirring continuously, until the caramel has dissolved into the liquid.

Add the apples and stew at a low heat, with the lid closed, for about 10-15 minutes. Stir occasionally. If the mixture seems too liquid, or if you’d prefer it to be particularly creamy and thick, dissolve one tsp. of starch in 1 tbsp. of water, add this to the compote while stirring and allow the mixture to heat up again. Pour the apple compote into a bowl and allow it to cool. This dish makes an excellent dessert and can be garnished with yoghurt, cinnamon, honey or chocolate sprinkles to bring out a different flavour.

Pour the hot compote directly from the pot into glass jars which you’ve rinsed in hot water, almost up to the rim, in order to preserve it. Seal the jars, turn them upside-down and allow them to cool completely.

Nutrition Tips

To reduce the amount of potassium and carbohydrates, feel free to use water instead of apple juice. Replacing the apple juice with white wine will add a completely different flavour. The spices can also be exchanged as desired, leaving away the allspice and instead using vanilla, for example. For those who don’t have to watch their potassium level, try adding some raisins to the apples.