Smoky Braised Lingonberry and Apple Compote with Cardamom Cream

Name: Smoky Braised Lingonberry and Apple Compote with Cardamom Cream
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 medium apples (about 450g), cored and cut into 1-inch chunks; 150 g fresh or frozen lingonberries; 80 g granulated sugar; 1 tbsp unsalted butter; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/4 tsp fine sea salt; 1 tbsp lemon juice; 150 ml heavy cream; 1/2 tsp ground cardamom; 1 tbsp powdered sugar

This compote blends charred apples and smoky lingonberries slow-braised to tender richness, balanced by a lightly spiced cardamom cream for cool contrast.

Prep15 minCook45 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 180°C (350°F).
02
Toss apple chunks with half the sugar, smoked paprika, cinnamon, and salt in a flameproof oven-safe skillet or Dutch oven.
03
Melt butter in the skillet over medium-high heat until foaming, then add apples and sear for 5 minutes, stirring occasionally until edges begin to char lightly.
04
Add lingonberries, remaining sugar, and lemon juice to the skillet; stir to combine.
05
Cover the skillet with a lid or foil and transfer to the oven. Braise for 30 minutes until apples are tender and berries have broken down, stirring halfway through.
06
While compote braises, whip heavy cream with cardamom and powdered sugar until soft peaks form. Refrigerate until serving.
07
Remove compote from oven and let cool slightly. Spoon warm compote into serving bowls and top each with a dollop of cardamom cream.

From the editor

Cooking tips

If you can’t find lingonberries, substitute with fresh cranberries and add an extra tablespoon of sugar to balance tartness.
Charring the apples in butter before braising deepens the smoky flavor and adds complexity to the compote.
Make the cardamom cream ahead and keep chilled; it thickens as it cools and offers a refreshing counterpoint to the warm compote.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid breaking down the cream.

Published June 21, 2026