This post is linked to the Friday Foodie Fix blog event for October 15th, 2010 over at The W.H.O.L.E. Gang. There you will find lots of great ideas for cooking with balsamic vinegar!
The nice folks at POM Wonderful® have been sending out samples of their 100% Pure Pomegranate Juice. After drinking half the case (oops!), I thought I'd better get down to business and come up with some recipes! So here is my first—a quick, easy and very tasty glaze to drizzle over a pan-fried pork chop or grilled steak. The hint of cinnamon, the tartness of the pomegranate juice and the tang of balsamic vinegar come together beautifully. I think it would be equally delectable over a grilled portobello mushroom or paired with olive oil for dipping bread.
Cinnamon Pomegranate Glaze
In a small saucepan, bring to a hard boil then lower heat and simmer uncovered about twenty minutes, until the glaze reduction has the thick consistency pictured:
1/2 cup 100% PURE POMEGRANATE JUICE
1/4 cup BALSAMIC VINEGAR
1 teaspoon HONEY (see NOTES)
1/8 teaspoon SEA SALT
2-3 CINNAMON STICKS
Drizzle hot glaze over the cooked entrée just before serving. And save those glazed cinnamon sticks! Use them to jazz up the presentation of your dish!
• Vegans: Substitute honey with agave or sweetener of choice.
• Pomegranate juice is high in three different types of polyphenols, a potent form of antioxidants. The three types—tannins, anthocyanins, and ellagic acid—are present in many fruits, but pomegranate juice contains particularly high amounts of all three. As antioxidants, they are credited with helping in the prevention of cancer and heart disease (source).