Pomegranate Juice Marinade Or Salad Dressing -

• 1 cup pomegranate juice
• 1/4 cup red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon garlic, minced
• 2 tablespoons fresh thyme leaves, finely chopped
• 1/4 teaspoon red cayenne pepper (or more if you like)
• 1/2 teaspoon pepper, freshly grounded

1. Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around 1/3 cup. Let the juice cool for about 30 minutes.
2. Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
3. Add your meat and all of the marinade to a sealable gallon plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
4. Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired. Use it for chicken, beef, pork and fish or also as a salad dressing.
5. Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium. Calories from fat: 39%. 2006 Elaine Magee.

pomegranate juice, red wine vinegar, extra virgin olive oil, garlic, thyme, red cayenne pepper, pepper

Taken from www.food.com/recipe/pomegranate-juice-marinade-or-salad-dressing-411920 (may not work)