Nutmeg Free Spiced Mulled Cherries
Warm, jewel-toned, and deeply aromatic, this spiced cherry compote is the kind of thing that makes your whole kitchen smell like a cozy winter 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 that clings to everything it touches. A splash of apple cider vinegar and a touch of honey keep the flavor balanced — rich and fruity without being cloying. Many classic mulled or spiced recipes lean heavily on nutmeg as a background note, but this one builds just as much warmth and complexity through ginger and cinnamon alone, so you never feel like anything is missing. It works beautifully spooned over yogurt, ice cream, oatmeal, or a wedge of soft cheese, and it thickens into an even more luscious texture as it cools. Make a jar to keep in the fridge and you'll find yourself reaching for it all week long.
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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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