Red Wine and Pomegranate Reduction

Souperwoman's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 2 cups merlot or 2 cups any red wine
• 16 ounces pomegranate juice
• ¾ 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.