Pomegranate Chile Lime Glaze
This glaze is a little out of the ordinary, but the flavors work very well together. It's fruity, but not too fruity. It has a little kick from chiles and a tang from the pomegranate and lime. It's more tangy and savory than sweet. As always, click an image to see the larger version.
Instructions
Combine the pomegranate juice, sugar and lime juice in a medium non-reactive sauce pan over medium-high heat. Do not use aluminum of any kind – not even anodized. Think stainless steel.
Stir the mixture well and let it come barely to a boil, stirring until the sugar is disolved.
Reduce the heat to medium-low and simmer until the liquid is reduced in volume by half (about 70-90 minutes).
Remove the pan from the heat, add the remaining ingredients, and mix well.
Let cool and store in the refrigerator. It will keep for several months.
I used this glaze tonight on a smoke-grilled pork tenderloin and I received great reviews. I was afraid it would be too bold for the kids, but they loved it. It really does work well with pork. I think it would also shine on duck and game, like venison.
