Cinnamon Pomegranate Glaze

by ALEXA

This Cinnamon Pomegranate Glaze is a quick, easy and very tasty drizzle over a pan-fried pork chop or grilled steak.

This Cinnamon Pomegranate Glaze is a quick, easy and very tasty drizzle over a pan-fried pork chop or grilled steak.

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 (vegan use sugar or approved sweetener)
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!

More Good Stuff

6 comments

Sara August 12, 2010 - 3:07 pm

I loved that free sample. The juice made some amazing recipes. This one looks fabulous! I love the combination of pomegranate with cinnamon.
___________________

Hi Sara! Let me know what you came up with. Loving your recent posts!

-Lexie

Reply
Alisa August 12, 2010 - 8:16 pm

Oh yum, that flavor combo sounds perfect Lexie! Love the idea of honey, balsamic, and pom all together.
________________

Thanks for stopping by, Alisa!! : )

-Lexie

Reply
Heidi @adventuresofaglutenfreemom.com August 13, 2010 - 4:28 am

Oh wow Lexie, looks beautiful and your photos are GORGEOUS! I just pulled out some of my Pom today to start figuring out some recipes, but I think I will just make yours instead! 😉
_________________________

Thanks Heidi! Nothing like waiting for inspiration. Mine came while we were eating steak at Outback. See you soon in Seattle. I think we all will be Sleepless in Seattle trading stories, tips, ideas. Sooooo excited.

Reply
Kim @ Cook It Allergy Free August 15, 2010 - 6:36 am

What a cool flavor combination! I have all of the ingredients. I am thinking it would be really good as a dipping sauce for the gluten free french loaf that I will be attempting to make this week!

Reply
Nancy @ The Sensitive Pantry August 15, 2010 - 11:35 am

This is a fabulous recipe. I can think of all kinds of things to use it with. Might be weird (because of the vinegar) but vanilla ice cream came to mind. Maybe with less vinegar it would be a good dessert syrup/sauce. Great job.

Reply
~M March 29, 2011 - 6:42 pm

This sounds delicious! I want to try it drizzled over salmon and/or greens!

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.