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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
3/4 cup pomegranate juice |
3/4 cup shiraz or other dry red wine |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/8 teaspoon ground ginger |
1 tablespoon butter |
1/2 cup packed brown sugar, divided |
Directions:
1. 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.
2. 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.
3. Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.
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