Paraben 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. The combination of Ceylon cinnamon, fresh ginger, and a whisper of turmeric gives 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. Avoiding parabens often means scrutinizing packaged sauces and flavored condiments, since synthetic preservatives can sneak into processed fruit products more often than you'd expect. Making this from scratch with whole, recognizable ingredients means you know exactly what's going in — and nothing that shouldn't be. The honey dissolves right into the pomegranate base, and the cherries turn silky and tender as the liquid reduces into a glossy, spoon-coating syrup. It's equally at home spooned over yogurt, stirred into oatmeal, or served alongside roasted meats. Make a jar and keep it in the fridge — it thickens beautifully as it cools and tastes 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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