Spiced Apple-Ginger Compote

Magazine Staff

This condiment pairs so well with pork. It’s sweet and sour, and has a gentle kick from just a pinch of cayenne. It is good hot, warm, or room temp; don’t serve it ice cold.

 

Makes 2 1/2 cups

3 Granny Smith apples, peeled, cored, and cubed
2 tablespoons peeled, minced ginger root (about a
1-inch piece)
1/3 cup packed light
    brown sugar
1/2 teaspoon Chinese 5-spice
Pinch kosher salt
2 tablespoons apple
    cider vinegar
Pinch of cayenne

Pile everything into a small soup pot, cover, and set over medium heat. Once it comes to a gentle simmer, cook for 15-20 minutes, stirring occasionally, until the apples are soft but not falling apart. It’s best to serve immediately, but it will hold at room temperature for up to 4 hours, or cover and store in the refrigerator for up to three days (bring to room temp before serving).

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