Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

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.

Ingredients
4 cups Pomegranate juice (100% pomegranate -- not a blend)
2 cups sugar
Juice of one lime, strained
Zest of 1/2 lime, minced
1/4 cup Mae Ploy sweet chili sauce (Asian section of your supermarket)
2 Tbsp Mirin (Asian section of your supermarket)
1/4 tsp Ground chipotle chile
1/4 tsp Ground ancho chile
Pinch of ground allspice

Method
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.

Labels: recipe, sauce