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.
Provided by Souperwoman
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 112.8, Sodium 11.2, Carbohydrate 20.1, Sugar 14.3
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