Pomegranate Balsamic Vinegar Reduction

Imagine the essence of a thousand fruit-jewels to charm your beetroots...

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Pure delight! Pomegranate with white balsamic vinegar is light, fresh, and pinkly-fruity.

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WHAT'S IN IT   ...

Ingredients: White grape vinegar, white balsamic vinegar, white sugar, apple/grape fruit concentrate, pomegranate concentrate (7%), liquid glucose, acidifier: ascorbic acid, antioxidant: sulphur dioxide .


The people who make the Infused Balsamic Vinegar Reductions (we never have found a shorter name worthy of the product!) are totally committed to excellence - there are no half-measures, no expedient compromises - and that is a very good thing.


Pomegranate Balsamic Reduction is flavour-friends with the tastes of North Africa, Turkey and the eastern Mediterranean.

Think mint, cinnamom and rose... also almonds, pistachios, cumin, sesame, chick-peas, lentils, cucumber and red peppers.

Good with white cheeses - Ricotta, Mozzarella and white goats milk cheese .

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Use it as a splash - on a young leaf salad (think lamb's lettuce, watercress and baby spinach) with walnuts, feta and pomegranate jewels - or as a finishing drizzle on roast chicken or lamb - or as a marinade/pickle for beetroot ribbons.

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If ever beetroot had a cheerleader, a praise singer and a promotor all in one - Pomegranate is it!

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And then we get to pomegranate and blood oranges... with a few pistachios, some pomegranate jewels and mint.

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One of the most magnificent sides on a mediterranean feast-table, is a red pepper sauce that is so, so tasty.

Clean a couple of cloves of garlic and slice some beautiful red peppers. If they are young and thin-skinned, leave the skins on - otherwise rather skin them first by charring over a hot flame - gas, fire, blowtorch - and popping them into a bag for a few minutes to 'steam' the skin loose.

Put enough oil (a mix of ± ⅓ sunflower oil and ⅔ light olive oil for cooking) into a shallow pan with a lid, to half cover the red pepper slices. Cook them on a very low heat - we're talking lower than bubbling temperature here - for as long as it takes for the peppers to be melt-in-the-mouth soft.

At the end of the cooking time, drain the peppers and garlic but keep the oil - you have a spectacular infusion there.

Now, you can either decide to serve the pepper slices whole/chunky or blend them into a sauce.

If serving them whole, drizzle them with a generous amount of pomegranate reduction, add a sprinkle of salt and jiggle the bowl around a bit to mix - stirring will break your peppers.

If you're saucing them, decide if you want to include the garlic or not, then blend them with a generous splash of pomegranate reduction and some salt to taste. If the sauce is too tight - lighten it with a little of the reserved oil.


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25 Sandpiper Crescent, Flamingo Vlei, Tableview, Cape Town
South Africa T:+27 (0)834759844
Rain Morgan