INGREDIENTS

10 oz.  Pomegranates Juice 
6 oz. Balsamic Vinegar  
8 oz.  Carrots , chopped 
4 oz. Yellow Onions , chopped 
4 oz.  Pomegranates Seeds 

DIRECTIONS

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.