Beef Free Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes everything it touches look and taste more impressive. Tart pomegranate juice simmers down with honey, a bright hit of lemon, warm Ceylon cinnamon, and a whisper of ginger until it transforms into a thick, jewel-toned syrup that clings beautifully to whatever you drizzle it over. Ceylon cinnamon is worth seeking out here — its softer, more floral character keeps the sauce from tasting sharp or medicinal the way cheaper cassia cinnamon can. The pinch of sea salt at the end is a small move that makes a big difference, pulling all those sweet and tangy notes into focus. Drizzle it over roasted vegetables, swirl it into yogurt, spoon it onto a cheese board, or use it as a finishing glaze — it earns its place in just about any direction you take it. The reduction thickens further as it cools, so don't panic if it looks a little loose when it first comes off the heat. Store it in a jar and it keeps beautifully, ready to elevate a weeknight plate or a dinner party spread with almost no effort.
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Learn more →Ingredients
8 servings
- 2 cups 100% pomegranate juice
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
Instructions
- 1
Combine the pomegranate juice, honey, lemon juice, Ceylon cinnamon, ground ginger, and sea salt in a medium saucepan over medium heat, stirring until the honey dissolves.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon with a thin, syrupy layer, 25–30 minutes. Watch the heat in the final 5 minutes — the sugars can scorch quickly once the liquid thickens.
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