top of page

Apple, Ginger, and Sultana Compote

This recipe for Apple, Ginger, and Sultana Compote is very much a cupboard and fridge raid. With several green and sharp apples laying around (and me not wanting them to go to waste) and half a jar of stem ginger, I thought it would be great to make an accompaniment to my porridge for breakfast. The most effort you will spend on this recipe is peeling and chopping the apples and stem ginger. Once you've done this it's literally the case of standing by the pan and stirring. Play with the spices however you like, and if you have squirty lemon juice by all means use that rather than fresh. This compote will easily keep in the fridge for a week.

For my porridge I use about 40 grams of porridge with 210 millilitres of water and pinch of salt. Microwave for nearly 2 1/2 to 3 minutes, stirring halfway through. When the porridge has finished cooking add a little milk to thin it out.

Makes 5 servings

Hands-on Time 10 minutes

Cooking Time 10 minutes


4-5 Green apples

4 balls of Stem ginger

3 tbsp of Stem ginger syrup

1 tsp Ground cinnamon (or 1/2 tsp of Ground cinnamon and 1/2 tsp of Ground ginger)

50g Sultanas

1 tbsp Lemon juice







Peel, core, and dice the apples. Add them to the saucepan.

Using scissors, cut the ginger up into small pieces and add to the apple.

Pour the syrup over the apple and ginger in the pan followed by the cinnamon, sultanas, and lemon juice.

Combine using a spatula.

Place the pan over a high heat until bubbling before reducing the heat to a medium.

Leave to bubble away for 10 minutes, stirring occasionally.

Leave to cool before transferring into a jar or container to store. Keep in the fridge.



bottom of page