Cashew 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 absolutely incredible. Ceylon cinnamon, fresh ginger, and a whisper of turmeric give it a gently exotic warmth, while a strip of orange zest and a splash of apple cider vinegar keep the flavor bright and balanced. The honey melts right into the liquid, creating a glossy, spoonable sauce that clings beautifully to whatever you pair it with. Tree nut allergies can make flavored sauces and compotes tricky since many store-bought versions are processed alongside nuts, but every single ingredient here is naturally free of that concern. Serve it warm over yogurt, oatmeal, or ice cream, or let it cool and spoon it onto toast — it thickens into a luscious jam-like consistency as it sits. This is one of those recipes that feels far more impressive than the effort it actually takes.
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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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