John Myers
Apple Compote with Cinnamon
The perfect apple compote with cinnamon recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Apples
- 200 ml. Apple juice
- 2 El. Raw cane sugar
- 1 tsp Cinammon
- Lemon juice
- Peel, core and cut the apples into smaller pieces and drizzle with a little lemon juice. Put the apple juice in a saucepan (I made it in a wok), then add the apples. Bring everything to the boil once, then switch the heat to the lowest level and simmer for about 10 minutes. Stir every now and then.
- Finally add the raw cane sugar and cinnamon and stir carefully. Let simmer for another 2 minutes. Then immediately pour into jars rinsed with hot water, close the lid and turn the jars upside down for 10 minutes. Can be kept in the cellar for at least 6 months.
- I mostly use this compote as a cake filling. The apples were mixed in variety.
- Info: I made the compote two months ago, just forgot to publish it 🙂
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