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Makes 1 cup
I call this “liquid gold”. It is my favorite glaze and it is great with chicken, beef, pork, lamb, duck. Pretty much any meat! It lasts for weeks refrigerated. Try it as a condiment on grilled or roasted meats, sandwiches and paté. If you are making a sauce, and would like to add a little “kick” to it, add some “liquid gold”!
A little goes a long way. A teaspoon is usually all you need.
|1/4 cup||shallots, fine dice|
|1 Tablespoon||golden brown sugar|
|1 cup||pomegranate juice|
|2 quarts||balsamic vinegar|
Place the wine, shallots, sugar and pomegranate juice in a heavy bottomed sauce pan over medium-high heat. Reduce to half. Add the vinegar and slowly reduce to 1 cup. The resulting liquid will be thick, shiny and smooth. Strain and chill. Use at room temperature.
Chef Bruce Riezenman