Lactose 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 rich, syrupy drizzle that clings beautifully to whatever you pour it over. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting needed — it just works, straight from the pan. The Ceylon cinnamon is worth seeking out for its softer, more floral warmth compared to the sharper cassia variety, and it plays perfectly against the tartness of the juice. The most important thing to watch is the final few minutes of simmering, when the sugars concentrate fast and the line between perfect and scorched is surprisingly thin. Once it cools, the reduction thickens further into a glossy, spoonable consistency that's stunning over roasted meats, grain bowls, yogurt alternatives, or even a simple cheese board. 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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