Coconut 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, spoon-coating sauce. A splash of apple cider vinegar and a pinch of salt keep it from being one-note sweet, giving the whole pot a beautifully balanced depth. Many store-bought fruit sauces and compotes sneak in coconut sugar, coconut oil, or coconut-derived thickeners, but every ingredient here is straightforward and easy to verify. The technique is simple — just simmer, stir occasionally, and let the fruit do the work. Serve it warm over oatmeal, yogurt, or ice cream, or let it cool and spoon it straight from the jar onto toast or a cheese board. It thickens as it sits, so leftovers only get better.
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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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