Barley 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 layer in gentle heat and complexity, 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, and as it all reduces down, you're left with a glossy, spoonable sauce that clings beautifully to whatever you pair it with. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning required — just straightforward, whole-food cooking. It works warm spooned over yogurt or ice cream, or cooled and tucked into the fridge to use throughout the week. The compote thickens as it sits, turning even more luscious by the next day.
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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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