Pomegranate Balsamic Glaze Recipes

POMEGRANATE BALSAMIC GLAZED CHICKEN

Steps:

• In a small bowl, whisk together molasses, vinegar, honey and sugar; season with salt and pepper. Coat chicken in marinade; marinate at least 30 minutes at room temperature, or up to overnight in the fridge.
• Remove chicken from marinade; reserve for later use. Pat chicken dry and season generously with salt and pepper. Allow chicken to come to room temperature for 30-60 minutes.
• In the meantime, transfer reserved marinade to a small sauce pan. Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes. Taste for seasoning and keep warm.
• While marinade reduces, preheat oven to 425°F.
• Place chicken on a sheet tray and lightly coat in oil. Bake in the center rack of the oven for 10 minutes; brush with glaze. Continue to cook another 5 minutes; brush with another layer of glaze. Cook 5-10 more minutes or until chicken registers 165°F. Brush with any remaining glaze, if desired. Rest 5-8 minutes before serving. Garnish with pomegranate seeds and mint leaves. Enjoy.

POMEGRANATE BALSAMIC GLAZED RIBS

Steps:

• Season the ribs: Using a large bowl, sprinkle salt, pepper, garlic powder, onion powder, smoked paprika, and dried parsley on the ribs. Then use your hands to rub spices into the meat.
• Marinate the ribs: In the same bowl, pour in the worcestershire, pomegranate juice, and sprinkle in the brown sugar. Again, use your hands to massage all the ingredients into the ribs. Cover the bowl with plastic wrap and transfer the bowl into the refrigerator. Allow the ribs to marinate for at least 3 hours or preferably overnight for best results.
• Bake the ribs: Preheat the oven to 350°F. Use a large baking sheet that is lined with aluminum foil on the bottom and pour about 1/2 cup of water onto the bottom of baking sheet. The water will help with moisture. Then fit the baking sheet with a wire rack. The wire rack ensures airflow and crispness on all sides of the ribs. Arrange the sliced ribs on the wire rack, reserve the marinade, and bake the ribs for 30 minutes.
• Baste the ribs: At halfway cooking mark, carefully take baking sheet out and baste the ribs with reserved marinade all over using a cooking brush or spoon. Then bake the ribs again for another 30 minutes or until ribs are cooked through completely.
• Glaze the ribs: Immediately drizzle balsamic vinegar glaze over the ribs while warm. Garnish with pomegranate arils, if desired. Serve ribs alongside your favorite side dishes and enjoy!

POMEGRANATE GLAZE

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.

POMEGRANATE-BALSAMIC GLAZE

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.