Celery Free Spiced Mulled Cherries
Warm spiced cherries simmered in pomegranate juice with cinnamon, ginger, turmeric, and a bright strip of orange zest — this compote is the kind of thing that makes your kitchen smell absolutely incredible. The deep ruby fruit softens into a glossy, syrupy sauce that's rich without being heavy, with just enough tang from the apple cider vinegar to keep every spoonful interesting. Spooned over yogurt, ice cream, oatmeal, or a simple cake, it punches way above its weight for how little effort it takes. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The honey and pomegranate juice do the heavy lifting on sweetness and depth, while the Ceylon cinnamon keeps things warm and aromatic without turning bitter. It thickens beautifully as it cools, making it just as good straight from the fridge the next day as it is fresh off the stove.
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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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