Spiced Pomegranate Syrup

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"This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. Will impress your dinner party guests with a simple, yet gourmet style sauce."
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20 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
  2. Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
  3. Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.


  • For baked fruit, you can make a marinade from the pomegranate and lemon juices, wine and the spices. Remove the fruit from the marinade and bake according to your recipe. Save the marinade to make the syrup to pour over the fruit when it comes out of the oven.



I also had trouble getting a syrup consistency. The flavor is pretty good. The nutmeg is a little overpowering, so next time, I will not add as much.

This recipe concept was exactly what I was looking for to add color to my fall fruit tart. The problem is, it didn't quite turn to syrup and based on the previous reviews. I've made syrups befor...

This has great flavor, but it didn't quite set up as a syrup. I'm pretty sure that was user error, though--my brown sugar was hard as a brick, so I had trouble measuring the pieces I sawed off;...

SOOO good! I added more raw sugar. I had people ask for the recipe.