BHA & BHT Free Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes a simple plate look like it came from a restaurant kitchen. It comes together with just a handful of clean, whole ingredients — 100% pomegranate juice, honey, fresh lemon juice, Ceylon cinnamon, ginger, and a pinch of sea salt — so you know exactly what's going into it and what isn't. That matters more than it sounds, because many bottled fruit sauces and glazes on store shelves rely on synthetic preservatives to extend their shelf life. Making your own means none of that. The gentle simmer coaxes the juice down into a thick, tangy-sweet syrup with warm spice running through every drop, and the lemon keeps the brightness alive even as the sugars concentrate. Ceylon cinnamon in particular adds a delicate, almost floral note that sets this apart from anything you'd grab off a shelf. Drizzle it over roasted meats, swirl it into yogurt, or spoon it onto a cheese board — it's endlessly useful and keeps beautifully in a jar once it cools.
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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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