Our Sumac & Pomegranate Cherry Preserves are what happens when a classic fruit preserve gets the Burlap & Barrel treatment. Made in small batches with sweet cherries, tart pomegranate molasses, bright sumac, and warm spices — vanilla, cardamom and black pepper — this is a preserve with genuine depth and complexity. The pomegranate molasses brings a sweet-tart richness that makes it feel almost wine-like, while the sumac adds a citrusy, floral tang that lifts the whole jar.
It's endlessly versatile in the best possible way. Slather it on buttered toast, dollop it over yogurt, or scoop it onto vanilla ice cream for an instant upgrade. Swirl it into a vinaigrette, spoon it alongside a cheese board, or use it as a glaze for roasted chicken or lamb. This is the jar you'll find yourself reaching into long after the toast and yogurt are gone.
Highlights
Hudson Valley, NY
Ingredients
Sweet Cherries, Cane Sugar, Pomegranate Molasses, Honey, Lemon Juice, Rose Water, Cacao Powder, Dried Orange Peel, Cured Sumac, Royal Cinnamon, Cloud Forest Cardamom, Zanzibar Black Peppercorn, Nyanza Vanilla Extract
Cooking tips
- Spoon generously alongside aged manchego, creamy brie, or sharp cheddar on a cheese board
- Brush over chicken thighs or a lamb chop in the last few minutes of roasting for a glossy, fruity glaze
- Add a big dollop over thick Greek yogurt or labneh, finished with a drizzle of olive oil and a pinch of flaky salt
Sourcing
These preserves are made by our friends at Beth's Farm Kitchen in New York's Hudson Valley, a small-batch producer who uses time-honored techniques and simple, high-quality ingredients to capture peak-season flavor. Beth's is also a business we deeply admire — they partner with small farms and prioritize equitable, high-paying jobs for local community members.
The two ingredients that make this preserve distinctly ours come from Southeastern Turkey. Our pomegranate molasses is sourced from Urfa, where the climate is ideal for growing exceptionally juicy, flavorful pomegranates — the seeds are slowly cooked down into a thick, sweet-tart liquid that's pure and intensely fresh. The sumac comes from the wild hillsides around Gaziantep, near the famous pistachio orchards, where it's hand-foraged by local villagers in July and September.
