Gelatin Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with cinnamon, ginger, and orange zest, these spiced mulled cherries are the kind of compote that makes everything it touches taste more special. Pomegranate juice deepens the fruit's natural richness while a touch of honey and apple cider vinegar keep the flavor perfectly balanced — sweet, tart, and just a little complex. The whole thing comes together in a single saucepan, simmering down into a glossy, spoonable sauce that thickens beautifully as it cools. Many store-bought fruit preserves and compotes sneak in gelatin as a thickener, but here the reduction does all the work naturally — no animal-derived setting agents anywhere in sight. Ceylon cinnamon and turmeric give it a warmly spiced depth that feels almost mulled-wine-like, making it just as welcome spooned over yogurt or oatmeal as it is alongside a cheese board or roasted meat. It stores easily in a jar, so you can make a batch ahead and reach for it 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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