Apple Preserves With Cardamom

Recipe from Tova Amrami

Adapted by Joan Nathan

Total Time
30 minutes plus 20 minutes' resting
Rating
4(10)
Notes
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This apple compote with cardamom is a welcome addition to the Rosh Hashana table. Some Iraqi Jews substitute rose water for the cardamom. After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves. —Joan Nathan

Featured in: Sweet, Sour, Tasty: An Old Iraq New Year

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Ingredients

Yield:About 1½ cups
  • 2tart apples, like Granny Smiths, cored, peeled and quartered
  • 1cup sugar
  • 1tablespoon lemon juice
  • ½teaspoon ground cardamom or 3 whole pods, smashed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

246 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 58 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place apples in a medium heavy pan and sprinkle with 2 tablespoons water, plus other remaining ingredients. Bring to a slow simmer for about a half-hour or until apples are soft.

  2. Step 2

    Remove from heat and cover pan for 20 minutes. Serve immediately or transfer to a jar with a lid. Refrigerated, apples will keep for at least a week.

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Credits

Adapted from Tova Amrami

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