Pomegranate-Balsamic Glaze
By America's Test KitchenPublished on March 11, 2013
Time
15 minutes
Yield
Makes about 1/2 cup
Ingredients
3 tablespoons light brown sugar 3 tablespoons pomegranate juice 2 tablespoons balsamic vinegar 1 tablespoon whole grain mustard 1 teaspoon cornstarch pinch cayenne pepper
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.
Time
15 minutesYield
Makes about 1/2 cupIngredients
3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper
Ingredients
3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper
Ingredients
3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper
Why This Recipe Works
Our fruity, tangy glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.
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