Eosinophilic Esophagitis Friendly Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, these mulled cherries are the kind of thing you'll want to spoon over everything. Sweet cherries simmer low and slow in pomegranate juice with honey, Ceylon cinnamon, fresh ginger, and a bright strip of orange zest until the liquid reduces into a glossy, deeply flavored compote. A touch of turmeric and apple cider vinegar round out the flavor in a way that feels sophisticated without adding anything that could trigger a flare. Managing eosinophilic esophagitis often means scanning every label for common trigger foods, and this recipe keeps things clean — no wheat, no dairy, no eggs, no soy, no nuts, just whole, recognizable ingredients from start to finish. The result is a versatile compote that thickens beautifully as it cools, making it easy to prep ahead and keep on hand. Serve it warm as a dessert topping, stir it into a safe grain bowl, or enjoy it straight from the jar — it's that good.
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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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