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Pomegranate Glaze

  • Yield: Serves 4

Source: The Martha Stewart Show, December Winter 2006


  • 2 tablespoons orange juice
  • 2 tablespoons brandy
  • 3 tablespoons honey
  • 2 pomegranates
  • 3/4 cup homemade or canned low sodium store-bought chicken stock
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons aged balsamic vinegar


  1. Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.

  2. Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.

  3. Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

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