Ingredients

• 0.75 cups pomegranate juice
• 0.75 cups Shiraz or other dry red wine
• 2 tablespoons fresh lemon juice
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves
• 0.13 teaspoons ground ginger
• 1 tablespoon butter
• 0.5 cups packed brown sugar , divided

Instructions

1. 1 Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
2. 2 Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
3. 3 Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

Nutrition per serving