Pomegranate Syrup Dressing

Name: Pomegranate Syrup Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (105 ml)
Cuisine: Middle Eastern
Ingredients: 1/2 cup juice reduced to 3 Tbsp OR syrup (45 ml) Pom Molasses; 1 Tbsp (15 ml) Red Wine Vinegar; 3 Tbsp (45 ml) Canola Oil

Independent adaptation of a publicly published Grant Achatz recipe. Not affiliated with, sponsored by, or endorsed by Grant Achatz.

DRESSING · WINTER FRUIT SALAD & ENDIVE

In the published recipe, this is the dressing for winter fruit salad.

Grant Achatz's pomegranate dressing for winter fruit salad.

On the jar

POMEGRANATE

Method: shake
Yield: about ½ cup
Ingredients: 3
Jar batch: 2.45× recipe

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Ratio

POM MOLASSES 45 mlCANOLA OIL 45 mlRED WINE VIN 15 ml

Ingredients

Pom Molasses1/2 cup juice reduced to 3 Tbsp OR syrup (45 ml)
Red Wine Vinegar1 Tbsp (15 ml)
Canola Oil3 Tbsp (45 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is canola oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour to the lines in order (bottom → top): POM MOLASSES, CANOLA OIL, RED WINE VIN.
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

2 kitchens · 1 star · 2 national awards

Pomegranate Syrup Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
Lemon-Shallot Watermelon Dressing★ STARRED KITCHENOn the jar: LEMONSHALLO
Mustard Vinaigrette★ STARRED KITCHENOn the jar: HONEY DIJON
Harissa VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY-SHALL

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Provenance

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Adapted from a Grant Achatz recipe (Grant Achatz / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grant Achatz / Food & Wine (published as “Pomegranate Syrup Dressing”). Full citation lives in Provenance.

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