Eosinophilic Esophagitis Friendly Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes everything it touches look and taste more special. It starts with just a handful of pantry-friendly ingredients — pure pomegranate juice, honey, a squeeze of lemon, and warm spices — simmered down into something silky and complex. Managing a restricted ingredient list can make finding flavorful condiments and finishing sauces genuinely frustrating, but this one sidesteps the usual problem ingredients entirely by keeping things beautifully simple. The Ceylon cinnamon and ginger add gentle warmth without overwhelming the bright, tart fruit flavor underneath. A slow simmer does all the heavy lifting, concentrating the juice into a spoonable syrup that thickens even further as it cools. Drizzle it over roasted vegetables, stir it into oatmeal, or use it to dress up a plain protein — the possibilities are wide open. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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