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Red Wine and Pomegranate Reduction

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“A recipe of Ron Bilaro, a personal chef in Chicago. Published in the Chicago Tribune Sunday June 18, 2006. Works well on lamb and beef, but versatile enough for any grilled meat. Also try on fruit desserts or ice cream.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
  2. Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.

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