Mustard Free Pomegranate Reduction
Deep ruby and glossy, this slow-simmered syrup is the kind of finishing sauce that makes everything it touches look and taste more impressive. Pomegranate juice, a touch of honey, bright lemon, and warm Ceylon cinnamon come together in one saucepan and slowly transform into something rich, tangy, and complex. Ceylon cinnamon is worth seeking out here — it's noticeably more delicate and floral than the common cassia variety, and it lets the pomegranate stay front and center. The pinch of ginger adds just enough warmth to keep things interesting without tipping into spice territory. Condiments and glazes are one of those categories where hidden ingredients can sneak in, but this one is built entirely from whole, recognizable pantry staples — no surprises. Drizzle it over roasted meats, swirl it into yogurt, or spoon it onto a cheese board and watch it disappear. Just keep a close eye on the pan in those final few minutes, because once the sugars concentrate, the window between perfect and scorched is shorter than you'd expect.
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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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