"The BEST beurre rouge you'll ever taste!"

Ingredients:

• 1 Cup Twin Poms Pomegranate Red Wine
• 1/2 Cup Chicken Stock
• 2 Cups Cubed Whole Butter (plus 1 Tablespoon)
• 1 Tablespoon Minced Shallots
• 1 Tablespoon Minced Fresh Thyme (or 1 teaspoon dried)
• 1/4 Cup Pomegranate Seeds
• 1 Teaspoon Cider Vinegar
• Salt 7 pepper to Taste

In a medium saucepan, saute shallots with 1 tablespoon butter until translucent. Add the thyme and the pomegranate wine then reduce heat to medium-low. Reduce by half and then add the chicken stock and pomegranate seeds. Continue reducing over medium-low heat until sauce starts to thicken. Once it's just nappe (can coat the back of a spoon), remove from heat and strain through a fine-mesh strainer into another pan. Discard solids. Now, vigorously whisk in the butter until fully incorporated and then add the cidar vinegar at the very end. Season with salt & pepper and then use to dress your favorite meats. Goes great on chicken, tri-tip, lamb, turkey and prime rib!