Description
This roselle hibiscus apple compote makes a great stand-in for cranberry sauce! Tart roselle hibiscus, apples, brown sugar, orange juice, and spices yield a delicious compote that is perfect on toast, oatmeal, yogurt, or a warm biscuit.
Ingredients
- 2 cups fresh roselle calyces (removed from the green seed pods)
- 2 small apples, peeled and diced
- juice of 1 navel orange
- 6 tbsp brown sugar, packed
- 2 cinnamon sticks
- 1 whole star anise
- 1-inch piece of ginger root, grated on a microplane or very finely chopped
- 1 cup of water
Instructions
Add all of the ingredients to a stock pot and stir to combine. Set the stock pot over medium heat.
Stir the compote every minute or two as it cooks to keep it from burning. While the compote cooks, you can gently mash the apples if you like but it’s not necessary!
Cook the compote until most of the liquid has evaporated, the apples have started to break down, and the remaining liquid looks syrupy. The compote will look like a chunky and thick applesauce. This will take 20-30 minutes depending on the apple variety you’ve used.
Store your compote in a jar in the fridge and use it within a week.
You can enjoy your compote on toast, biscuits, oatmeal, sandwiches, or yogurt!
Notes
- If you don’t have fresh roselle you can substitute 2/3 cup of dried hibiscus and add an additional 1/4 cup of water. If you live where cranberries are in season, you can use those also! Substitute a cup to a cup and a half of fresh or frozen cranberries in place of the roselle.
- Use any variety of apple that you like the flavor of! If you use a sweet apple variety, you might want to reduce the amount of brown sugar to 4 tbsp.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: side