' Al Lago Wines - Pomegranate and Balsamic Reduction

Pomegranate and Balsamic Reduction

Recipe by Simone Lagomarsino


We grow pomegranates and really enjoy the benefits of the pomegranate juice in many different recipes.  This recipe is one that we particularly enjoy because it is so versatile; it can be used on top of desserts, ice cream or even over pork or lamb. 

At a Glance

Prep Time: 05 minutes
Cook Time: 10 minutes
Serves: Multiple Preparations


No special culinary equipment is needed to prepare this wonderful sauce.



1-¼ cup of Balsamic Vinegar

⅔ cup of Pomegranate Juice

1-½ tablespoons of Dark Brown Sugar (Note: our preference is to use a Dark Muscovado Sugar; while it is not necessary, Dark Muscovado Sugar provides a bit of a molasses flavor to this reduction and adds to the richness of the flavor.)


1-½ tablespoons of Aged Balsamic Vinegar



In a small saucepan, combine all the ingredients and bring them to a boil.  Reduce the heat to a low heat and let the sauce simmer on the heat until it has reduced by about a third and starts to thicken. Whisk the sauce occasionally while it is reducing.


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