Pescatarian Spiced Mulled Cherries
Deep garnet cherries simmered in pomegranate juice with warm spices — this compote is the kind of thing that makes your kitchen smell like a holiday market in the best possible way. Ceylon cinnamon, fresh ginger, and a whisper of turmeric layer in gentle heat and earthiness, while a strip of orange zest and a splash of apple cider vinegar keep everything bright and balanced. As the liquid reduces, it transforms into a glossy, spoonable sauce that clings to the back of a spoon and tastes far more complex than the short ingredient list suggests. Every component here is naturally plant-based and ocean-free, so it fits a pescatarian table without any substitutions or workarounds whatsoever. Serve it warm over yogurt, vanilla ice cream, or a stack of pancakes, or let it cool and spoon it alongside grilled salmon or seared scallops for a sweet-savory pairing that genuinely surprises people. It thickens beautifully as it sits, so leftovers stored in a jar in the fridge are just as rewarding the next morning.
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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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