Recipe information
Yield
makes about 1 cup
Ingredients
2
cups pomegranate juice
1
/4 cup champagne vinegar
1
tablespoon balsamic vinegar
1
/4 cup extra-virgin olive oil
1
/4 cup canola oil
Kosher salt and freshly ground black pepper
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Preparation
Step 1
Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
Step 2
In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.