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Breakfast recipe · from the recipe book

Chunky Cinnamon Apple Compote with Raisins

Tender-crisp apple chunks simmered in apple juice with plump raisins, a touch of brown sugar and warm cinnamon, glossy and spoonable over hot pancakes.

Chunky Cinnamon Apple Compote with Raisins

Ingredients

  • 3½ medium600 gApplepeeled and cut into 1/2-inch chunks
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • ¼ cup40 gRaisins
  • 1½ tbsp packed20 gBrown sugarpacked
  • 2⅛ tsp10 gUnsalted butter
  • 1 tbsp15 gLemon juice
  • ¾ tsp2 gGround cinnamon
  • 1¾ tsp5 gCornstarch
  • 1 tbsp15 gWatercold
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the apple chunks first and toss them with the lemon juice in a bowl so they stay pale.
  2. Melt the butter in a medium pot over medium heat, add the apple with its lemon juice and cook, stirring, for 3 minutes until the edges soften slightly.
  3. Stir in the apple juice, raisins, brown sugar, cinnamon and salt. Bring to a simmer, cover and cook on low for 8 to 10 minutes, until the apple is tender but still holds its shape.
  4. In a small cup, stir the cornstarch into the cold water to make a smooth slurry.
  5. Stir the cornstarch slurry into the simmering pot and cook for 1 to 2 minutes, stirring gently, until the juices turn glossy and thickened.
  6. Remove from the heat and let the compote cool for 10 minutes; spoon it warm over pancakes.
  7. Refrigerate any leftovers promptly in a covered container and use within 3 days; rewarm gently before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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