Seeds 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, warming Ceylon cinnamon, and a whisper of ginger until it transforms into a thick, jewel-toned syrup that clings beautifully to a spoon. The pinch of sea salt is a small but smart move — it sharpens all those fruity, spiced notes and keeps the sweetness from going flat. For anyone navigating a seeds-free lifestyle, this is a genuinely useful recipe to have on hand, since so many store-bought glazes and dressings sneak in sesame or other seed-derived oils. Here, every single ingredient is straightforward and easy to verify. Drizzle it over roasted vegetables, grilled meat, cheese boards, or even a bowl of yogurt — it earns its place in just about any meal. Make a batch, jar it up, and watch it disappear faster than you expected.
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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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