Red Wine and Pomegranate Reduction |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A recipe of Ron Bilaro, a personal chef in Chicago. Published in the Chicago Tribune Sunday June 18, 2006. Works well on lamb and beef, but versatile enough for any grilled meat. Also try on fruit desserts or ice cream. Ingredients:
2 cups merlot or 2 cups any red wine |
16 ounces pomegranate juice |
3/4 cup molasses |
Directions:
1. Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
2. Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.
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