Shellfish Free Spiced Mulled Cherries
Warm, jewel-toned, and fragrant with cinnamon, ginger, and orange zest, this spiced cherry compote is the kind of thing that makes your whole kitchen smell incredible. Sweet cherries simmer low and slow in pomegranate juice until the liquid reduces into a glossy, spoonable sauce that clings to everything it touches. A touch of turmeric and apple cider vinegar add surprising depth, keeping the flavor from tipping too sweet and giving the whole pot a subtle complexity you won't expect from such a short ingredient list. It works beautifully spooned over yogurt, ice cream, oatmeal, roasted meats, or a good cheese board — honestly, it's hard to find something it doesn't improve. Since every ingredient here is a whole, recognizable pantry staple or fresh produce item, there's zero guesswork about what you're eating. The compote thickens further as it cools, so you get a different but equally delicious texture whether you serve it warm straight from the pan or chilled from the fridge 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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