This rich tangy wine reduction tastes wonderful drizzled over baked or grilled fruit, added to creamy vanilla ice cream, or dressed up waffles for brunch. will dazzle your dinner party guests with a straightforward yet elegant sauce.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 1 cup syrup |
Ingredients
- ¾ cup pomegranate juice
- ¾ cup Shiraz or other dry red wine
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 1 tablespoon butter
- ½ cup packed brown sugar, divided
Instructions
- Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
- Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
- Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.
- For baked fruit, you can make a marinade from the pomegranate and lemon juices, wine and the spices. Remove the fruit from the marinade and bake according to your recipe. Save the marinade to make the syrup to pour over the fruit when it comes out of the oven.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 21 mg |
| Sugars | 22 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe — used a very low alcohol content rose — very flavorful, and we just used it on pancakes!! Family was impressed 🙂 Nice recipe!!
SOOO good! I added more raw sugar. I had people ask for the recipe.
This recipe concept was exactly what I was looking for to add color to my fall fruit tart. The problem is, it didn’t quite turn to syrup and based on the previous reviews. I’ve made syrups before wish sugar but they usually contain less liquid from the beginning. That might be the key. Otherwise, the flavor is perfect.
I also had trouble getting a syrup consistency. The flavor is pretty good. The nutmeg is a little overpowering, so next time, I will not add as much.
This has great flavor, but it didn’t quite set up as a syrup. I’m pretty sure that was user error, though–my brown sugar was hard as a brick, so I had trouble measuring the pieces I sawed off; I just added till I thought it was sweet enough, and I don’t think I used the full amount. I added some fresh grape juice to the pomegranate (about 15 grapes to six poms), which may have cut the tartness a bit, and I used fresh ginger. Nice, spicy flavor!