Rosehip Apple Compote

I love living in Michigan because we have a wide variety of seasonal fruits and veggies, especially in the fall. I have been enjoying the abundance of apples right now, but have been craving something warmer than the old peanut butter/ sliced apple combination. So, I created this super simple, rosehip apple compote. It is excellent spooned on top of plain, whole milk yogurt with a drizzle of blackstrap molasses (raw honey would be great too!).

Apples are an excellent source of both soluble and insoluble fiber, which make them great for clearing out the large intestine. Fiber provides bulk in the intestines, which can be helpful for those who have constipation or slow moving bowels. As the fiber moves through the intestinal tract it also picks up toxins and other waste to be carried out of the body efficiently.   

Rosehips are high in Vitamin C, one nutrient that is especially helpful to support the immune system as we approach winter. They also have a high level of bioflavonoids, which help the body absorb Vitamin C. Both bioflavonoids and Vitamin C are essential for healthy connective tissue (ligaments, tendons, collagen, fascia). Rosehips taste slightly sour and make an excellent pairing with apples in this compote.

Enjoy this fall inspired recipe!

-3 apples

-1 Tb dried rosehips

-1 Tb butter, coconut oil, or ghee

-1 Tb water

-1/2 tsp ground cinnamon

-3 whole star anise

-2 cardamom pods

Dice the apples and combine all ingredients in a small saucepan. Cook gently over low heat for about twenty-five minutes or until apples are very soft. Stir often and add more water if necessary. Enjoy! This compote is lovely over oatmeal, yogurt or pancakes. It can be frozen for enjoyment and immune-boosting power later in the winter months.