add the pomegranate juice to the skillet over medium heat, and bring to a boil. Reduce to 2/3 of a cup, about 3 to 5 minutes.

These Pork Chops in a Pomegranate Sauce with Cranberries are so festive, taste fantastic and they are so, so easy to cook!!

Place all ingredients except pomegranate arils and rose petals in ... When cranberries pop and start to burst, reduce heat and simmer until sauce has thickened and reached the consistency you ...

Narsharab, Azerbaijani pomegranate sauce, consists of the evaporated fruit, combined with sugar and ... More spices, and is used to flavor meat and fish, or as a marinade or salad dressing ...

Add pan drippings and remaining pomegranate glaze mixture; bring to a simmer, and cook until sauce has reduced and is thick enough to coat the back of a spoon, 5 to 7 minutes. Gradually add butter ...

I’ve used a mix of English breakfast tea and pomegranate juice in this version. The tea is steeped for 20 minutes, giving it a robust tannic flavour. Combined with tart pomegranate juice ...

When the aubergine is ready, remove to a plate. Pour the pomegranate sauce into the pan, bring to the boil, then simmer for two minutes, until reduced and sticky. Remove from the heat and replace ...