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Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Makes about 2/3 cup
Photo: Jim Franco; Styling: Lydia Degaris Pursell

How to Make It

Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

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