I almost didn’t post this recipe. It’s too easy, too simple. It has just two ingredients and takes just a few minutes. But the thing is, it’s good. It’s really, really good. It uses up the ketchup in that bottle you’ve had on the fridge door for a year. And I would venture a guess that you haven’t tried it.
POM ketchup is seriously wonderful stuff. Add reduced pomegranate juice to ketchup and a miracle occurs. In the interest of full disclosure I must tell you that I actually do not like ketchup. Not at all. Not on fries, not on eggs, not on anything. But I like this recipe very, very much. Sure, you could just spread it on a burger, but here are some more fun suggestions:
-Use POM ketchup to baste grilled chicken, like BBQ sauce
-Mix with mayo and spread it on a turkey and havarti panini for a sweet twist
-Spread over meatloaf and bake uncovered for a caramelized crust
-Spoon onto pizza dough, top with blue cheese and crumbled bacon, and bake until bubbly, top with fresh arugula
-Serve with potato latkes, as I will be doing this weekend at my pomegranate themed dinner party
Oh and one quick word to the wise: use 100% pomegranate juice for this ketchup. We had an unfortunate experience with some cherry pomegranate juice, and I wouldn’t want such a mishap to turn you off to POM ketchup!
1/2 cup 100% pomegranate juice
1/4 cup tomato ketchup
In a small sauce pan heat the pomegranate juice over medium heat. Simmer the juice until reduced to just 1/8 cup. Cool 1-2 minutes. Stir the juice into the ketchup.