This sauce is perfect as is, or it can be used as a basting sauce. It has a dark, fruity sweet and sour flavor that is perfect for roasted chicken, quail or other fowl, pork, venison, lamb and even beef. If you're going to have a starch, I adore this sauce with a simple polenta (bring one cup milk and one cup heavy cream to a simmer; whisk in ½ cup cornmeal and stir until thickened; add ¼ cup grated parmesan cheese, 1 tablespoon butter and salt and pepper to taste; serve immediately).

½ cup 100% pomegranate juice (look for POM in the refrigerated section of the supermarket)
½ cup good quality balsamic vinegar
Salt & pepper to taste

Pour the juice and vinegar into a shallow saucepan over medium-high heat. Let liquids reduce by about one-third. Season with salt and pepper and serve hot over meat. Serves 2-4.