Pomegranate Balsamic Glaze Recipes

POMEGRANATE-BALSAMIC GLAZE

POMEGRANATE-BALSAMIC GLAZE image

Categories Apple

Number Of Ingredients 6

Ingredients

3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper

Steps:

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

POMEGRANATE GLAZE

Pomegranate Glaze image

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Winter Recipes

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons orange juice
2 tablespoons brandy
3 tablespoons honey
2 pomegranates
3/4 cup homemade or canned low sodium store-bought chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons aged balsamic vinegar

Steps:

Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

POMEGRANATE GLAZE

Pomegranate Glaze image

I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.

Provided by Elmotoo

Categories Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups pomegranate juice
1/2 cup sugar
1/4 cup Dijon mustard, whole grain adds texture to sauce
2 tablespoons unsalted butter
1 pomegranate, seeded (optional)

Steps:

In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
Whisk in mustard. Whisk in butter until melted & smoooooth.
Stir in optional pomegranate seeds.

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