Macadamia 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. Pure pomegranate juice simmers down with honey, a bright hit of lemon, warming Ceylon cinnamon, and a whisper of ginger until it transforms into a lush, spoonable syrup. The process is mostly hands-off — just a gentle simmer and the occasional stir — though you'll want to stay close in those final minutes as the natural sugars concentrate quickly. A pinch of sea salt rounds out the sweetness and keeps the flavor from tipping into candy territory. Drizzle it over roasted meats, swirl it into yogurt, dress up a cheese board, or spoon it straight onto vanilla ice cream — it genuinely works everywhere. Store-bought pomegranate sauces often come with long ingredient lists and mystery additives, but this one is exactly six clean ingredients you can name without squinting at a label. 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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