http://www.reluctantgourmet.com/blog/ingredients/the-history-of-pomegranates/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 01:11:38 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://www.reluctantgourmet.com/blog/ingredients/the-history-of-pomegranates/comment-page-1/#comment-39740 jfield Tue, 05 Feb 2008 21:55:40 +0000 http://www.reluctantgourmet.com/blog/ingredients/the-history-of-pomegranates/#comment-39740 I love pomegranates. Here's a great thing to do with the juice. Slowly reduce 100% pomegranate juice on the stove until it it fairly thick and syrupy. It will be a very dark, caramelized red color. Brush it on pork, duck or even lamb as a glaze. Very tasty! I love pomegranates. Here’s a great thing to do with the juice. Slowly reduce 100% pomegranate juice on the stove until it it fairly thick and syrupy. It will be a very dark, caramelized red color. Brush it on pork, duck or even lamb as a glaze. Very tasty!

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