Hazelnut 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 soften in a bath of pomegranate juice and honey, while Ceylon cinnamon, fresh ginger, turmeric, and orange zest layer in a complexity that feels far fancier than the effort involved. A splash of apple cider vinegar keeps everything bright and balanced so the sweetness never tips into cloying territory. Tree nut allergies and sensitivities can make flavored fruit preserves and compotes tricky to buy off the shelf, since shared facilities and added flavorings are common culprits — here, every single ingredient is straightforward and easy to verify. The whole thing comes together in one saucepan, and the sauce thickens into a glossy, spoonable compote as it cools. Serve it warm over yogurt or ice cream, spoon it onto oatmeal, or tuck it alongside a cheese board for something genuinely impressive with almost no fuss.
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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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