Sesame Free 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 simmers down with honey, a squeeze of fresh lemon, and warm hints of Ceylon cinnamon and ginger until it transforms into a rich, spoonable syrup with serious depth. The slow simmer does all the heavy lifting — just keep an eye on it toward the end so the natural sugars don't catch on the bottom of the pan. Store-bought pomegranate sauces and molasses can be surprisingly tricky to vet for hidden additives, so making your own from a short list of clean ingredients is genuinely worth the effort. Drizzle it over roasted vegetables, grilled meats, cheese boards, or even a bowl of yogurt and you'll find yourself reaching for this jar constantly. It thickens beautifully as it cools, so don't panic if it looks a little thin right off the stove.
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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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