Artificial Food Coloring Free Spiced Mulled Cherries
Deep ruby cherries simmered in pomegranate juice with warm spices — this compote is the kind of thing that makes your kitchen smell like a holiday market. Every ingredient here is whole and recognizable, which matters when you're trying to avoid the synthetic dyes that sneak into so many jarred fruit products and store-bought toppings. Ceylon cinnamon, fresh ginger, and a whisper of turmeric do all the heavy lifting, giving the sauce a complex, layered warmth that no artificial flavoring could replicate. The apple cider vinegar and orange zest keep things bright so it never tips into cloying sweetness. As it cools, the compote thickens into a glossy, spoonable sauce that works beautifully over yogurt, oatmeal, ice cream, or a simple slice of cake. It stores easily in a jar, so you can make a batch and reach for it all week long without a second thought about what's actually in it.
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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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