Pomegranate Glaze
Servings: 2 servings
Ingredients
- 1 cup pomegranate juice
- ¼ cup sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small saucepan, combine the pomegranate juice, sugar, red wine vinegar, cornstarch, salt and pepper.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and continue to stir for another 2-3 minutes, or until the glaze has thickened.
- Remove the saucepan from the heat and let the glaze cool to room temperature.
- The glaze can be used immediately, or stored in an airtight container in the refrigerator for up to 2 weeks.
- You can use this glaze as a finishing sauce for your duck or any other poultry or meat, or as a dip for your appetizers. It can also be used as a salad dressing or a marinade.
Notes
The pomegranate glaze adds a beautiful color and a sweet-tart flavor to your dish. The red wine vinegar adds a nice acidic balance to the sweetness of the pomegranate juice. It's also a great way to use up pomegranate juice from a freshly opened pomegranate.