Chicken 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 give it a complex, almost mulled-wine quality, while a strip of orange zest and a splash of apple cider vinegar keep the flavor bright and balanced. Honey rounds out the tartness without making it cloying, so every spoonful feels rich but never heavy. The whole thing comes together in one saucepan, reducing down into a glossy, spoonable sauce that clings beautifully to whatever you pair it with. It's equally at home spooned over yogurt, stirred into oatmeal, or served alongside a cheese board as a sophisticated condiment. Since every ingredient here is plant-based and naturally sourced, there's zero guesswork about what's in it — just pure, fragrant fruit and pantry spices doing exactly what they're supposed to do.
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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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