Ingredients
6
6 servings
- •¾ cup pomegranate juice
- •¾ cup Shiraz or other dry red wine
- •2 tablespoons fresh lemon juice
- •1 ½ teaspoons ground cinnamon
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon ground cloves
- •⅛ teaspoon ground ginger
- •1 tablespoon butter
- •½ cup packed brown sugar, divided
Instructions
- Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
- Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
- Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.
Nutritional Facts
Per 6 servings
- Calories: 135
- Carbohydrate: 25g
- Fat: 2g
- Fiber: 0g
- Protein: 0g
- Sugar: 22g
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