Lupin Free Spiced Mulled Cherries
Deep, jewel-toned cherries simmered in pomegranate juice with warm spices — this compote is the kind of thing that makes your whole kitchen smell incredible. Ceylon cinnamon, fresh ginger, and a whisper of turmeric give it a complexity that goes way beyond a basic fruit sauce, while a strip of orange zest and a splash of apple cider vinegar keep everything bright and balanced. The honey melts right into the liquid, helping it reduce into a glossy, spoon-coating syrup that clings beautifully to every cherry. Every single ingredient here is straightforwardly whole and natural, so there's no need to scrutinize labels or worry about hidden legume-based fillers or flour substitutes that sometimes sneak into packaged fruit products. Serve it warm over yogurt, ice cream, or a stack of pancakes, or let it cool and spoon it straight from the jar onto cheese boards and toast. It thickens further as it sits, so the texture just keeps getting better. This is one of those recipes you'll find yourself making on repeat once you realize how effortless and versatile it truly is.
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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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