Recipe by Sarah Faygie Berkowitz

Rebbetzin Walkin’s Compote

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

After settling in Chicago following a sojourn in Shanghai, the Walkins’ Shabbos resembled that of many other European refugees. Rebbetzin Tzivia Walkin would prepare tzimmes, compote, and other old-world Shabbos basics.   “With Shabbos,” says her daughter, Rebbetzin Chaya Leah Small, “it’s not about how fancy you make it, or how colorful. The main thing is to serve the food with love and joy and knowing you made it. The simple types of foods I grew up with, and that I still prepare, are heavenly after you’ve known deprivation.”


Rebbetzin Walkin’s Compote

  • 8 Cortland apples, peeled and sliced into thin half-moons

  • a handful of fresh, frozen, or dried cranberries, such as Gefen Dried Cranberries (approximately 3/4 cup if fresh or frozen, and 1/2 cup if dried)

  • 1/2 cup sugar, or to taste

  • water, until almost covering the apples


Prepare Rebbetzin Walkin’s Compote


Place all ingredients in a pot. Don’t cover the apples with the water. Bring to a boil, then lower heat and cook an additional 15 minutes.


As the mixture cools, the apples will absorb a pretty pink color from the cranberries.


Styling and Photography by Sina Mizrahi

Rebbetzin Walkin’s Compote

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