Gluten Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, this cherry compote is the kind of thing that makes your kitchen smell like a holiday market in the best possible way. 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, spoonable sauce that clings to everything it touches. A splash of apple cider vinegar and a pinch of salt keep the flavor balanced — rich and warming without tipping into cloying sweetness. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved; it's just a straightforward, beautiful recipe. Serve it warm over vanilla ice cream, stir it into yogurt, spoon it alongside roasted pork, or eat it straight from the jar with absolutely zero shame. It thickens further as it cools, so leftovers stored in an airtight container become an even more luxurious spread for the next day.
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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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