Red Wine and Pomegranate Reduction Recipe #174526
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.
by Souperwoman
1¼ hours | 5 min prep
SERVES 10
- 2 cups merlot or any red wine
- 16 ounces pomegranate juice
- 3/4 cup molasses
- Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
- Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 174526 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars