Warm spiced cherries simmered in pomegranate juice with cinnamon, ginger, turmeric, and a bright strip of orange zest — this compote is the kind of thing that makes your whole kitchen smell incredible. The cherries turn glossy and tender as the liquid reduces into a rich, lightly spiced syrup that clings to every bite. A splash of apple cider vinegar and a touch of honey keep the flavors balanced, so it never tips too sweet or too tart. Soy shows up in so many store-bought fruit preserves and flavored sauces in the form of hidden additives, but every single ingredient here is clean and straightforward — no label-reading anxiety required. It works beautifully spooned over yogurt, oatmeal, ice cream, or a simple cheese board, 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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
