Oats 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 like a holiday market. Ceylon cinnamon, fresh ginger, and a whisper of turmeric give it a layered, aromatic depth that goes way beyond a basic fruit sauce. A strip of orange zest and a splash of apple cider vinegar keep the flavor bright and balanced, so it never tips into cloying territory. The good news for anyone navigating grain sensitivities is that this recipe is naturally built from whole fruits, spices, and pantry staples — no fillers, thickeners, or hidden grain-based additives to worry about. It comes together in one saucepan and thickens beautifully as it cools, making it just as stunning spooned over yogurt or ice cream as it is alongside roasted meats or a cheese board. Keep a jar in the fridge and you'll find yourself reaching for it all week.
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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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