This recipe, like so many in my household, was born out of what ingredients we had at hand at the time. It’s especially delicious over duck breast, chicken, brussels sprouts, and root vegetables, but the possibilities are pretty much endless.
In a small saucepan, heat up the oil on medium-high. Add the shallot and cook until fragrant, about 2 minutes. Add the pomegranate juice, sugar, lemon juice, thyme, and a few cracks of black pepper.
Cook for about 10-15 minutes, letting the liquid boil off until the mixture is the consistency of a thick syrup. Taste the reduction to determine how much salt it needs, if any, and if it needs any more pepper. Adjust accordingly. Serve warm as an accompaniment or drizzled over your dish of choice.
Pomegranate Thyme Reduction
A delightfully tangy and herbaceous sauce to accompany whatever dish you'd like. I'm partial to pairing it with duck breast.
Ingredients
- 1 shallot, diced
- 2 tsp avocado oil, or other vegetable oil
- 1 cup pomegranate juice
- 1 tsp lemon juice
- 1 Tbsp fresh thyme
- 1 tsp cane sugar
- freshly ground black pepper, to taste
- kosher salt, to taste
Instructions
- In a small saucepan, heat up the oil on medium-high. Add the shallot and cook until fragrant, about 2 minutes.
- Add the pomegranate juice, sugar, lemon juice, thyme, and a few cracks of black pepper. Cook for about 10-15 minutes, letting the liquid boil off until the mixture is the consistency of a thick syrup.
- Taste the reduction to determine how much salt it needs, if any, and if it needs any more pepper. Adjust accordingly. Serve warm as an accompaniment or drizzled over your dish of choice.