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I'm making a pomegranate-balsamic reduction. It's just begun reducing, and it has a fairly strong bitter aftertaste. Should I be worried?

It's meant to accompany some pan seared foie-gras. It's about 1/2 a cup of pomegranate juice (bottled), 1/4 cup fresh squeezed OJ, and 2 tbsp of balsamic vinegar. I also added a couple teaspoons of honey.

asked by Yiniverse over 3 years ago
8 answers 2224 views
25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 3 years ago

If it's bitter I would add more honey. You want the sauce to have a good consistency so I would compensate with the honey rather than stop. Let us know how it goes!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Thanks! I was just worried that the honey wouldn't really counteract the bitterness, so I would just have something that's supersweet, with a bitter aftertaste!

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 3 years ago

It might be your balsamic vinegar. Is it old?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Brand new! Just bought it today

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 3 years ago

Hmmm how is it now?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Update: The reduction's done! It's still a little bitter, but not anything overwhelming. I added a lot of extra honey and a bit more balsamic. The fam tried it, and they seem to like it, so, I guess it all works out! Next time, I may start with pomegranate molasses and go from there... Thanks for the help!

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 3 years ago

Pomegranate molasses is delicious, good idea!

51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Basically what you were making is called "gastrique". Typically you would add sugar rather than honey but either way it should still work, but also all balsamic vinegars are not created equal. Some of the supermarket variety are terrible and I don't care if they came from Modena. Balsamic doesn't spoil so it can't be "too old."