10 oz. Pomegranates Juice
6 oz. Balsamic Vinegar
8 oz. Carrots , chopped
4 oz. Yellow Onions , chopped
4 oz. Pomegranates Seeds
1.) Place all ingredients in saucepan over medium high heat.
2.) Bring to a boil; reduce heat to medium.
3.) Let liquid reduce by 75% or until glaze reaches a syrup-like consistency.
4.) Remove from heat and cool. Place through strainer to remove vegetables.
5.) Label, date and refrigerate.