Spiced Apple Compote
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  • 4 firm-tart apples, such as granny smiths, chopped into ½ inch pieces
  • 5 large medjool dates, pitted and chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • zest and juice 1 lemon
  • 4 tablespoons filtered water
  1. Put all ingredients into a medium pan and bring up to a simmer. Cover with a lid and cook very gently for approx 12-15 minutes until the apples are softened but not mushy. Put onto a large plate and allow to cool down before transferring to a pot. Serve at room temperature with the terrine.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pork-and-chicken-liver-terrine-with-spiced-apple-compote/