Red Wine and Pomegranate Reduction

"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."
 
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Ready In:
1hr 5mins
Ingredients:
3
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. I've reviewed a recipe I haven't yet made. I'm pretty confident in it though. It is just what I need to adorn Middle Eastern Chicken Kabobs I'm making for a fundraiser. I'm going to try to find pomegranate molasses, and will play with the proportions of all ingredients..
     
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RECIPE SUBMITTED BY

Retired attorney & active non-profits consultant; also retired from baking & complex recipes. Now into crockpots (again) and fast healthy recipes.
 
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