Brazil Nut 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 earthiness, while a strip of orange zest and a splash of apple cider vinegar keep everything bright and balanced. As the liquid reduces, it transforms into a glossy, spoonable sauce that clings beautifully to the fruit. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Spoon it warm over yogurt, oatmeal, or ice cream, or let it cool and tuck it into the fridge to use all week long. It thickens into an even richer compote as it sits, which means leftovers are arguably better than the first serving.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!