Recipe by Sarah Faygie Berkowitz

Rebbetzin Walkin’s Compote

Rebbetzin Walkin’s Compote

Parve

6 Servings Serving Icon

30 Minutes

Easy

Allergens

- No Allergens specified

Diets

- Vegetarian - Pescatarian - Gluten Free - Low Fat - Salt Free

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.”

Directions

Prepare Rebbetzin Walkin’s Compote

1. 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.

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

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

Berry compote Classic Jewish foods Compote Fruit compote Kosher for passover Pesach Sarah faygie berkowitz Shabbos

Rebbetzin Walkin’s Compote

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