Hazelnut Free Pomegranate Reduction
Deep ruby color, a glossy pour, and a flavor that somehow tastes both bright and deeply warming — this reduction is the kind of thing you'll want to drizzle on everything. Pure pomegranate juice simmers down with honey, a squeeze of lemon, and the gentle heat of Ceylon cinnamon and ginger until it becomes a lush, spoonable syrup that's far more complex than its short ingredient list suggests. Tree nut allergies can make store-bought sauces and glazes a minefield, since many specialty condiments are produced alongside hazelnuts or other nuts — making a homemade reduction like this one a genuinely smart move. Every ingredient here is straightforward and easy to source clean. The technique is simple too: a gentle simmer, occasional stirring, and a watchful eye in the final few minutes to keep the sugars from scorching. Once it cools, it thickens beautifully into a glossy concentrate that's stunning over roasted meats, yogurt, cheese boards, or even a bowl of oatmeal. Make a jar and you'll find yourself reaching for it all week.
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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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