Cherry Pomegranate Reduction

I don’t often toot my own horn on my blog but I feel this simple recipe, (that I just developed today) has earned a place in my top 10 best recipes since I started my blog in 2010. Cherries and pomegranate go so well together, and are two of my favorite red fruits, I decided to combine them and make a reduction for some beautiful pork sirloin chops I bought and grilled. Fresh cherries are an Oregon staple so much so that our state capitol;  Salem, is known as Cherry City. I’ll bet most of you are going to love this sauce so much you’ll be putting it on not only pork but beef, chicken, lamb, salmon and even ice cream or Belgian waffles! Gluten-free.

PRINT Cherry Pomegranate Reduction Recipe from MS Word


Cherry Pomegranate Reduction

Yield: 6-8 servings

14 oz. fresh or frozen pitted red, dark sweet or Bing cherries
1 cup POM™ 100 % Pomegranate juice
3 tablespoon agave syrup
1 ½ tablespoons brandy
1 ½ teaspoons salt
1 teaspoon coconut oil
¼ teaspoon cardamom

In a blender, puree cherries and pomegranate juice. Pour into a heavy saucepan and add coconut oil, salt, agave syrup and cardamom and reduce stirring frequently about 2/3 in volume or till it is the consistency of a heavy fruit syrup and can coat a spoon. Remove from heat source and whisk in brandy. Serve.
Pictured: Served over grilled pork sirloin chops, with corn on the cob, fresh cherries and orange wedges.

© 2014 Aron David Bradley


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