BHA & BHT Free Spiced Mulled Cherries

Total time25 min

Prep time5 min

Cook time20 min

Warm, jewel-toned, and fragrant with spice, these mulled cherries are the kind of thing that makes your whole kitchen smell like a holiday market. Pomegranate juice and honey form a glossy, deeply flavored base, while Ceylon cinnamon, fresh ginger, turmeric, and a strip of orange zest layer in warmth and brightness that bottled sauces simply can't replicate. The apple cider vinegar adds just enough tartness to keep everything balanced and alive. Packaged fruit preserves and jarred compotes are common culprits for synthetic preservatives like BHA and BHT, but this recipe sidesteps all of that with whole, recognizable ingredients from start to finish. A slow simmer reduces the liquid into a spoonable, glossy compote that clings beautifully to whatever you put it on — yogurt, oatmeal, cheese boards, roasted meats, or a simple scoop of vanilla ice cream. It stores well in a sealed jar, thickening further as it cools, so you can make a batch and reach for it all week long.

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Ingredients

4 servings

1 lb frozen or fresh sweet cherries, pitted
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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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