A sweet and tangy fruit reduction for garnishing and topping desserts. Try this raspberry-pomegranate reduction sauce.
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
Bring pomegranate juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold.
Can be made 1 day ahead; keep refrigerated.