Carrageenan Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, this cherry compote is the kind of thing that makes your whole kitchen smell like a holiday market. Sweet cherries simmer down in pomegranate juice with Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest until the liquid reduces into a glossy, spoonable sauce that clings beautifully to everything it touches. A splash of apple cider vinegar and a pinch of salt keep the flavors balanced, so it never tips into cloying territory. Many store-bought fruit preserves and flavored syrups sneak in additives as stabilizers or thickeners, but this one relies entirely on the natural pectin in the fruit and simple reduction to reach that luscious, coating consistency. It's genuinely versatile — spoon it over yogurt, oatmeal, ice cream, or a wedge of cheese, and it delivers every time. The compote thickens further as it cools, so it's just as good straight from the fridge as it is warm from the pot.
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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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