Pomegranate Glaze

Pomegranate Glaze

A tangy-sweet reduction that turns pomegranate juice into a glossy, syrupy glaze.

Total 40 min Makes 16 oz Calories 60/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This glaze simmers pomegranate juice with sugar and a splash of acid down to a thick, glossy syrup with a tart-sweet balance. Brush it over roasted meats, drizzle it on grilled vegetables, or swirl it into yogurt and desserts. It keeps well refrigerated, making it a useful make-ahead condiment.

Ingredients

  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the pomegranate juice, sugar, lemon juice, honey, and salt.

  2. Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

  3. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid reduces by about three-quarters and coats the back of a spoon in a thick, syrupy layer.

  4. Remove the glaze from the heat and let it cool for 10 minutes; it will continue to thicken as it cools.

  5. Pour the glaze into a clean jar or airtight container and refrigerate for up to 3 weeks, warming slightly before use if it becomes too thick to pour.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Pomegranate Glaze

    This glaze simmers pomegranate juice with sugar and a splash of acid down to a thick, glossy syrup with a tart-sweet balance. Brush it over roasted meats, drizzle it on grilled vegetables, or swirl it into yogurt and desserts. It keeps well refrigerated, making it a useful make-ahead condiment.

    40 min 16 oz 60 cal

    Ingredients

    • 4 cups pomegranate juice
    • 1/2 cup granulated sugar
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon honey
    • 1/4 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the pomegranate juice, sugar, lemon juice, honey, and salt.

    2. 2

      Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

    3. 3

      Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid reduces by about three-quarters and coats the back of a spoon in a thick, syrupy layer.

    4. 4

      Remove the glaze from the heat and let it cool for 10 minutes; it will continue to thicken as it cools.

    5. 5

      Pour the glaze into a clean jar or airtight container and refrigerate for up to 3 weeks, warming slightly before use if it becomes too thick to pour.