Vegetarian 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 bright hit of lemon, and the warm, floral notes of Ceylon cinnamon and ginger until it transforms into a lush, spoonable syrup. The process is mostly hands-off — a gentle simmer and the occasional stir — though you'll want to stay close in those final minutes as the sugars can catch fast once the liquid really tightens up. What you're left with is something deeply complex for such a short ingredient list. Drizzle it over roasted vegetables, swirl it into yogurt, or use it to finish a grain bowl — it adds a sweet-tart depth that's hard to get any other way. The pinch of sea salt at the end is doing quiet but important work, keeping the sweetness in check and making every other flavor pop.
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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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