Turmeric Free Pomegranate Reduction
Deep ruby and glossy, this pomegranate reduction is the kind of sauce that makes everything it touches look like it belongs on a restaurant plate. The tartness of pure pomegranate juice is balanced by honey and a bright hit of lemon, while Ceylon cinnamon and a whisper of ginger add warmth without overwhelming the fruit. Many store-bought pomegranate sauces and molasses blends sneak in additives or spice blends that can be hard to vet, so making your own from scratch puts you fully in control of every ingredient. The method is straightforward — a gentle simmer that slowly concentrates the juice into a thick, spoonable syrup — though you'll want to stay close during the last few minutes as the sugars can catch quickly once it starts to thicken. Once it cools, it deepens even further into a lush, jewel-toned drizzle that's stunning over roasted meats, cheese boards, yogurt, or even a simple bowl of vanilla ice cream. Keep a jar in the fridge 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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