Mushroom Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with spice, this cherry compote is the kind of thing that makes your whole kitchen smell like a holiday market. Sweet cherries simmer low and slow 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. A splash of apple cider vinegar and a pinch of salt keep the sweetness balanced and the flavors surprisingly complex. It's completely free of fungi in any form — no earthy additions, no hidden umami boosters, just clean, fruit-forward ingredients from start to finish. Serve it warm over yogurt, ice cream, or oatmeal, or let it cool and spoon it onto a cheese board for something genuinely impressive. The compote thickens beautifully as it cools, so it's just as good straight from the fridge 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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