Emulsifier Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, this simmered cherry compote is the kind of thing that makes your whole kitchen smell like a holiday market. Sweet cherries meld with pomegranate juice, honey, Ceylon cinnamon, fresh ginger, and a bright strip of orange zest into a glossy, deeply flavored sauce that thickens beautifully as it cools. A splash of apple cider vinegar and a pinch of turmeric round out the complexity without any of the synthetic additives that sneak into so many store-bought fruit preserves and dessert toppings. Every single ingredient here is whole and straightforward — no lecithins, no polysorbates, no mystery stabilizers — just real food doing exactly what it's supposed to do. Spoon it warm over yogurt, ice cream, or oatmeal, or let it cool into a thick compote that works just as well spread on toast or tucked alongside a cheese board. It keeps beautifully in a jar, so making a batch means you have a versatile, clean-ingredient condiment ready to go all week long.
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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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