Mushroom Free Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes everything it touches look and taste more special. Tart pomegranate juice simmers down with honey, a squeeze of lemon, warm Ceylon cinnamon, and a whisper of ginger until it transforms into a thick, jewel-toned syrup that clings beautifully to whatever you drizzle it over. The pinch of sea salt is small but mighty — it sharpens every other flavor in the pan. Because the ingredient list is entirely plant-based and spice-driven, there's absolutely nothing to second-guess here for anyone avoiding fungi in any form. The most important thing to keep in mind is the final stretch of cooking: the sugars concentrate fast once the liquid thickens, so stay close and keep the heat gentle. Once it cools, it deepens even further into a luscious, spoonable glaze that's equally at home over roasted vegetables, grilled meat, a cheese board, or a scoop of vanilla ice cream.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!