This recipe dates back to the Norse / Viking age and makes a lovely stewed fruit dish that’s not overly sweet. It’s great on its own, or you could use it as a pie filling if you just need that extra bit of pastry in your life.

Credit goes to Cara Watters for sharing this recipe with me. Serves 4-6.

6 hard, tart apples, peeled, cored, and chopped
1 c. prunes
1 c. dried cherries
1 c. dried lingonberries or cranberries
3 tbsp. butter
1/4 c. warm honey
3 tbsp. cider vinegar
1/4 c. dried rosehips
1 c. boiling water
1 c. chopped hazelnuts

Pour the boiling water over the rosehips; let sit until cool. When cool, drain the rosehips and reserve the liquid (tea). Discard the rosehips.

Melt the butter and honey in a heavy-bottom pan. Brown the apples. Add the dried fruit. Stir gently. 

Add the vinegar and tea.

Reduce the heat to low and let the pot simmer slowly until the apples completely break down and the liquid reduces by about half — about 20-30 minutes. 

Add the nuts before serving, stirring in most and leaving a few to scatter on top.