Pomegranate Glaze

Preparation info

  • Difficulty


  • Makes

    ⅓ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


100% pure pomegranate juice, preferably POM Wonderful (see Note) ¼ cup (59 ml) 2.3 ounces 64 grams
sugar 1 tablespoon 0.5 ounce 13 grams
cassava or cornstarch 1 teaspoon . .
pomegranate arils (optional) . . .


Glaze In a small saucepan, stir together the pomegranate juice, sugar, and cassava until dissolved. Cook over medium heat, stirring constantly, until clear and thickened. If using cassava, this will happen just after boiling; if using cornstarch, the liquid needs to be simmered for about 30 seconds after reaching a boil.

Remove the pomegranate mixture from the heat and pour it into a glass measure with a spout. Let it cool until no longer hot, about 20 minutes. Scrape it into a squeeze bottle or a quart-size reclosable freezer bag with a small semicircle cut from one corner. Pipe a simple design onto each plate. If the glaze stops flowing while piping, gently squeeze the bottle over the cup until the glaze flows again at the proper consistency.

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