MAKES 1 CUP
2 |
cups pomegranate juice |
1½ |
cups ruby port |
1 |
shallot, minced |
1 |
tablespoon sugar |
1 |
teaspoon balsamic vinegar |
1 |
sprig fresh thyme |
Salt and pepper |
|
4 |
tablespoons cold unsalted butter, cut into 4 pieces |
Bring juice, port, shallot, sugar, vinegar, thyme sprig, and 1 teaspoon salt to simmer over medium-high heat. Cook until reduced to 1 cup, 30 to 35 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in butter, 1 piece at a time. Season with salt and pepper to taste.