We grow pomegranates and really enjoy the benefits of the pomegranate juice in many different recipes. This recipe is one that we particularly enjoy because it is so versatile; it can be used on top of desserts, ice cream or even over pork or lamb.
No special culinary equipment is needed to prepare this wonderful sauce.
1-¼ cup of Balsamic Vinegar
⅔ cup of Pomegranate Juice
1-½ tablespoons of Dark Brown Sugar (Note: our preference is to use a Dark Muscovado Sugar; while it is not necessary, Dark Muscovado Sugar provides a bit of a molasses flavor to this reduction and adds to the richness of the flavor.)
1-½ tablespoons of Aged Balsamic Vinegar
In a small saucepan, combine all the ingredients and bring them to a boil. Reduce the heat to a low heat and let the sauce simmer on the heat until it has reduced by about a third and starts to thicken. Whisk the sauce occasionally while it is reducing.