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Maple-Pomegranate Glaze (for Pork, Chicken or Beef)

Published: Oct 29, 2009


From AgroLabs’ Naturally Pomegranate

Makes about 2 cups.

1/4 cup Naturally Pomegranate juice
5 tbls. pure maple syrup (I used pure cane syrup.)
4 tbls. apple cider vinegar
2 tbls. low-sodium soy sauce
2 tsps. Dijon mustard
1 tsp. finely minced fresh ginger
1/8 tsp. cayenne (or to taste)
1 medium apple, peeled, cored, seeded and diced
1 tbl. butter
Salt and freshly ground black pepper


1. Whisk pomegranate juice, syrup, apple cider vinegar, soy sauce, Dijon mustard, ginger and cayenne in small bowl to blend.

2. Transfer to a small saucepan; stir in the apple and bring to a boil. Reduce heat and cook until the apple is soft and the sauce is slightly thickened, about 5 minutes.

3. Remove from heat and stir in butter and season to taste with salt and pepper.


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