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Pomegranate Gastrique

  • yield: Makes 1/2 cup


  • 2 1/2 cups zinfandel vinegar
  • 1/2 cup packed dark-brown sugar
  • 3 tablespoons pomegranate molasses


  1. Step 1

    In a small, nonreactive saucepan, combine vinegar and brown sugar over medium heat, stirring occasionally, until reduced by three-quarters. Whisk in molasses. If desired, thin with a little water. Let cool.

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