Pescatarian Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes everything it touches look like it came from a restaurant kitchen. Tart pomegranate juice gets simmered down with honey, bright lemon, warm Ceylon cinnamon, and a whisper of ginger until it transforms into a thick, jewel-toned syrup with serious depth of flavor. The pinch of sea salt is a small but mighty touch that keeps the sweetness balanced and the whole thing tasting alive. It works beautifully drizzled over grilled salmon or seared fish, making it a natural fit for anyone leaning into seafood-forward cooking. The process is mostly hands-off — just a gentle simmer and a watchful eye in the final few minutes as the sugars concentrate and the sauce clings to the back of a spoon. Once cooled and jarred, it keeps in the fridge and is ready to elevate weeknight dinners or impress guests with almost zero effort. A little goes a long way, and you'll find yourself reaching for it constantly.
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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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