Almond Free Spiced Mulled Cherries
Deep, jewel-toned cherries simmered in pomegranate juice with warm spices — this compote is the kind of thing that makes your kitchen smell absolutely incredible. Ceylon cinnamon, fresh ginger, and a whisper of turmeric give it a complex, aromatic depth that goes way beyond a standard fruit sauce, while a strip of orange zest and a splash of apple cider vinegar keep everything bright and balanced. The honey melts right into the liquid, pulling it all together into a glossy, spoonable syrup that clings beautifully to the fruit. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works warm spooned over oatmeal, yogurt, or ice cream, and it thickens into an even richer compote as it cools, making it just as good straight from the fridge the next day. The whole process is simple enough for a weeknight but impressive enough to jar up and give as a gift.
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Learn more →Ingredients
4 servings
- 1 lb frozen or fresh sweet cherries, pitted
- 1 cup pomegranate juice
- 2 tbsp honey
- 1 ceylon cinnamon stick
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 2 tsp apple cider vinegar
- 1 strip orange zest (about 3 inches), pith removed
- 1 pinch salt
Instructions
- 1
Combine the pomegranate juice, honey, Ceylon cinnamon stick, grated ginger, turmeric, apple cider vinegar, orange zest strip, and salt in a medium saucepan over medium heat, stirring until the honey dissolves, about 1 minute.
- 2
Add the cherries and bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the cherries are tender and the liquid has reduced by about half and coats the back of a spoon, 15 to 18 minutes.
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