Cinnamon Pomegranate Glaze
This post is linked to the Friday Foodie Fix blog event for October 15th, 2010 over at The W.H.O.L.E. Gang. There you will find lots of great ideas for cooking with balsamic vinegar!
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The nice folks at POM Wonderful® have been sending out samples of their 100% Pure Pomegranate Juice. After drinking half the case (oops!), I thought I'd better get down to business and come up with some recipes! So here is my first—a quick, easy and very tasty glaze to drizzle over a pan-fried pork chop or grilled steak. The hint of cinnamon, the tartness of the pomegranate juice and the tang of balsamic vinegar come together beautifully. I think it would be equally delectable over a grilled portobello mushroom or paired with olive oil for dipping bread.
Cinnamon Pomegranate Glaze
In a small saucepan, bring to a hard boil then lower heat and simmer uncovered about twenty minutes, until the glaze reduction has the thick consistency pictured:
1/2 cup 100% PURE POMEGRANATE JUICE
1/4 cup BALSAMIC VINEGAR
1 teaspoon HONEY (see NOTES)
1/8 teaspoon SEA SALT
2-3 CINNAMON STICKS
Drizzle hot glaze over the cooked entrée just before serving. And save those glazed cinnamon sticks! Use them to jazz up the presentation of your dish!
NOTES:
• Vegans: Substitute honey with agave or sweetener of choice.
• Pomegranate juice is high in three different types of polyphenols, a potent form of antioxidants. The three types—tannins, anthocyanins, and ellagic acid—are present in many fruits, but pomegranate juice contains particularly high amounts of all three. As antioxidants, they are credited with helping in the prevention of cancer and heart disease (source).
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Reader Comments (6)
I loved that free sample. The juice made some amazing recipes. This one looks fabulous! I love the combination of pomegranate with cinnamon.
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Hi Sara! Let me know what you came up with. Loving your recent posts!
-Lexie
Oh yum, that flavor combo sounds perfect Lexie! Love the idea of honey, balsamic, and pom all together.
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Thanks for stopping by, Alisa!! : )
-Lexie
Oh wow Lexie, looks beautiful and your photos are GORGEOUS! I just pulled out some of my Pom today to start figuring out some recipes, but I think I will just make yours instead! ;-)
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Thanks Heidi! Nothing like waiting for inspiration. Mine came while we were eating steak at Outback. See you soon in Seattle. I think we all will be Sleepless in Seattle trading stories, tips, ideas. Sooooo excited.
What a cool flavor combination! I have all of the ingredients. I am thinking it would be really good as a dipping sauce for the gluten free french loaf that I will be attempting to make this week!
This is a fabulous recipe. I can think of all kinds of things to use it with. Might be weird (because of the vinegar) but vanilla ice cream came to mind. Maybe with less vinegar it would be a good dessert syrup/sauce. Great job.
This sounds delicious! I want to try it drizzled over salmon and/or greens!