Wheat 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 rich, syrupy drizzle that clings beautifully to whatever you pour it over. Every single ingredient here is naturally free of wheat, so there's no label-reading anxiety — just pure, clean flavor from start to finish. The Ceylon cinnamon is worth seeking out specifically; its softer, more floral heat keeps the sauce balanced rather than sharp. The hardest part is keeping an eye on the heat toward the end, since the natural sugars can catch quickly once the liquid thickens — patience pays off with a perfectly glossy result. Once cooled and jarred, it's endlessly versatile: drizzle it over roasted meats, swirl it into yogurt, dress up a cheese board, or finish a simple dessert with something that looks like it came from a restaurant kitchen.
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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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