Best Syrian Honey Pomegranate Glaze Recipes

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

HOMEMADE POMEGRANATE SYRUP

Steps:

• Prepare fresh pomegranate juice:.
• For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
• Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
• Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
• Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.

SYRIAN HONEY POMEGRANATE GLAZE

Steps:

• blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.

POMEGRANATE GLAZE

Steps:

• Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
• Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
• Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

POMEGRANATE GLAZE

Steps:

• In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
• Whisk in mustard. Whisk in butter until melted & smoooooth.
• Stir in optional pomegranate seeds.