By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.