YIELD: 6 servings
16 oz. pomegranate juice
1 tsp. lemon juice
1 tsp. Chipotle Adobo Sauce (use sauce only)
1 tsp. honey
1 tsp. cilantro, chopped
1 Tbsp. bbq sauce
- Reduce pomegranate juice in skillet until it is about the consistency of maple syrup.
- Add remaining ingredients and mix well.
- Drizzle about 3 Tbsps. over protein and plate.
Recipe and photo by Mary Spicer, director, and Gary Vorstenbosch, manager and chef, Presbyterian Hospital, Plano (TX)