This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. Will impress your dinner party guests with a simple, yet gourmet style sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Tips

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

135 calories; 2 g total fat; 5 mg cholesterol; 21 mg sodium. 24.7 g carbohydrates; 0.1 g protein; Full Nutrition


Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2013
SOOO good! I added more raw sugar. I had people ask for the recipe. Read More

Most helpful critical review

Rating: 3 stars
12/15/2009
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. Read More
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2009
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. Read More
(6)
Rating: 3 stars
12/15/2009
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. Read More
(5)
Rating: 4 stars
11/10/2008
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! Read More
(4)
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Rating: 5 stars
02/08/2013
SOOO good! I added more raw sugar. I had people ask for the recipe. Read More
Rating: 4 stars
11/22/2015
Loved this recipe -- used a very low alcohol content rose -- very flavorful and we just used it on pancakes!! Family was impressed:) Nice recipe!! Read More