Low Iodine Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, these mulled cherries are the kind of thing that makes your whole kitchen smell incredible. 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 compote. A splash of apple cider vinegar and a touch of honey keep the flavor balanced — deeply fruity with just enough warmth and tang. For anyone navigating a low-iodine protocol, desserts and condiments can feel like a minefield, but every ingredient here is straightforward and free of the usual culprits like dairy, seafood, or iodized salt. The single pinch of salt in the recipe is easy to swap for a non-iodized variety if you're being especially careful. Serve it warm over oatmeal or a simple cake, spoon it alongside roasted meat, or let it cool into a thick preserve you can keep in a jar all week. It's one of those recipes that feels indulgent without requiring any compromise.
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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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