Spiced Pinot Noir and Pomegranate Glaze

By Shaylie

Deep crimson, luscious and full of flavor, this sauce works wonders with lamb, elk, venison and beef.

Ingredients

• 2 cups Pinot Noir
• 1 cup pomegranate juice
• 1 cup chicken or veal stock
• 1 tablespoon minced shallots
• 1 clove garlic, minced
• 1 bay leaf
• 1 tablespoon fresh thyme, chopped 1/2 to 1 teaspoon Hatch chile powder sea salt

Preparation

Step 1

In a saucepan over medium heat, add the wine, juice, stock, shallots, garlic, bay leaf, thyme and chile powder. Bring to a very slow simmer, and cook for 45 minutes, or until reduced by three fourths. Remove the bay leaf, and season with salt.

Serve meat with the glaze poured over.

Zest Factor: Medium