Cinnamon Pomegranate Glaze

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 (vegan use honey)
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!