Syrian Honey Pomegranate Glaze Recipes

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PERFECT HONEY-BALSAMIC GLAZE



Perfect Honey-Balsamic Glaze image

Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.

Provided by Gatekeeper85

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 5

2 cups balsamic vinegar
1 tablespoon honey, or more to taste
4 small cloves garlic, crushed
1 pinch rosemary
1 pinch garlic salt

Steps:

  • Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
  • Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 24 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.7 g, Sodium 113.9 mg, Sugar 22 g

SYRIAN HONEY POMEGRANATE GLAZE



Syrian Honey Pomegranate Glaze image

Make and share this Syrian Honey Pomegranate Glaze recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Southwest Asia (middle East)

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon ground cardamom
2 tablespoons pomegranate molasses
1/2 cup bottled pomegranate juice
1 teaspoon honey
1 teaspoon sea salt
1/2 cup olive oil
1 teaspoon fresh ground black peppercorns

Steps:

  • blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.

POMEGRANATE GLAZE



Pomegranate Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Serves 4

Number Of Ingredients 7

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.

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