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 low and slow 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. A splash of apple cider vinegar and a pinch of salt keep the sweetness balanced and the flavor surprisingly complex. The whole thing comes together in one saucepan with zero fuss — no eggs, no dairy, no tricky techniques. Spoon it over yogurt, oatmeal, ice cream, or a stack of pancakes, and it works beautifully every single time. It also keeps well in a jar, so making a batch ahead is absolutely worth it.
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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.
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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