Pomegranate Balsamic Glaze Food
POMEGRANATE-BALSAMIC GLAZE
Categories Apple
Number Of Ingredients 6
Steps:
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
BALSAMIC GLAZE
Balsamic Glaze is simple to make, versatile, inexpensive and an incredible condiment. It is bursting with exotic flavors; this glaze makes almost everything better. I frequently use it to flavor roasted vegetables, meats and poultry, added to vinaigrette dressing and drizzled on Caprese Salad. Like fine spirits, aged balsamic can be pricey but for glaze, I usually buy balsamic vinegar in bulk when on ad or on close-out. Bottles that regularly retail under $10 are bought as low as $4.99 on sale. Although some require deeper reductions than others, all produce good results. Basic ingredients are accompanied with additional optional flavors under "Directions".
Provided by Peter Steriti
Categories European
Time 55m
Yield 1/2 pint, 20 serving(s)
Number Of Ingredients 2
Steps:
- Continually whisk balsamic vinegar and brown sugar in a stainless-steel pot over medium heat. When mixture begins to simmer, reduce heat enough to maintain a low simmer. Reduce to about half to thicken to a light syrup. Inexpensive brands may require additional reduction to thicken.
- When removed from heat, mixture is still very hot. Please be careful and prevent touching or splashing. Cool some of the mixture and test for sweetness, adding some additional brown sugar or up to a tablespoon of honey to taste.
- Remove from heat. Be careful not to over thicken. Glaze will thicken further as it cools.
- Options, although this basic glaze recipe is delicious on its own, you can add other flavors such as 1-tablespoon honey, fig extract or strained fig preserves, pomegranate reduction, pure cherry syrup, fruit liquor. Honey or syrups can also be added after pan is removed from heat.
- I refrigerate balsamic glaze. Shelf life has not been tested.
Nutrition Facts : Calories 10.5, Sodium 0.8, Carbohydrate 2.7, Sugar 2.7
POMEGRANATE GLAZE
I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.
Provided by Elmotoo
Categories Sauces
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
- Whisk in mustard. Whisk in butter until melted & smoooooth.
- Stir in optional pomegranate seeds.
POMEGRANATE GLAZE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
- Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
- Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.
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