Food & Cooking Recipes Seasonal Recipes Winter Recipes Pomegranate Glaze 3.6 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves Ingredients 2 tablespoons orange juice 2 tablespoons brandy 3 tablespoons honey 2 pomegranates ¾ cup homemade or canned low sodium store-bought chicken stock 2 teaspoons fresh thyme leaves 3 tablespoons aged balsamic vinegar Directions 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. 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. Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds. Rate it Print