Spiced Pomegranate Syrup
This rich tangy wine reduction tastes wonderful drizzled over baked or grilled fruit, added to sweet vanilla ice cream, or dressed up waffles for brunch. Your dinner party guests will be impressed by the straightforward yet elegant sauce.
Combine the pomegranate juice wine and lemon juice in a bowl.
Whisk in the cinnamon nutmeg cloves and ginger.
Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
Melt the butter in a skillet over medium heat and swirl to coat the pan.
Immediately pour in the juice/spice mixture and increase the heat to high.
Bring mixture to a boil while whisking to prevent scorching.
Reduce heat to medium and while stirring add the remaining brown sugar a little at a time.
Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
Remove from heat and allow to cool slightly and continue to cool 5 to 10 minutes.
Stir and serve.