Mustard 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 kitchen smell absolutely incredible. Ceylon cinnamon, fresh ginger, and a whisper of turmeric give it a gently exotic warmth, while a strip of orange zest and a splash of apple cider vinegar keep the flavor bright and balanced. Honey rounds everything out with natural sweetness, and as the liquid reduces it becomes this gorgeous, glossy syrup that clings to every cherry. The whole thing comes together in one saucepan with minimal effort, which makes it feel almost unfairly impressive. Every single ingredient here is naturally free of mustard in any form — no hidden condiments, no spice blends with mystery fillers, just clean, whole-food flavors you can trust. Serve it warm over vanilla ice cream, spoon it alongside roasted pork or duck, or layer it into yogurt for a breakfast that feels genuinely special. It also thickens beautifully as it cools, so leftovers stored in a jar are just as good — maybe even better — 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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