Apple Preserves With Cardamom

Name: Apple Preserves With Cardamom
Total time: 50 min
Yield: About 1 1/2 cups
Cuisine: middle eastern
Ingredients: 2 tart apples, like Granny Smiths, cored, peeled and quartered; 1 cup sugar; 1 tablespoon lemon juice; 1/2 teaspoon ground cardamom or 3 whole pods, smashed

Recipe from Tova Amrami

Adapted by Joan Nathan

Total Time: 30 minutes plus 20 minutes' resting
Rating: 4(11)
Comments: Read comments

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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
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.