Pomegranate Reduction

Pomegranate Reduction Sauce

4 cups POM juice (or any other pomegranate juice of choice)
4 Tablespoons honey (you may also use molasses for a deeper, darker sauce)
1 Tablespoon sherry
1 bay leaf
4 Tablespoons olive oil
Skin from one apple (the pectin from this is a thickening agent, more flavorful than corn starch and requires much less energy and processing too!)

Simmer all the ingredients in a pan until reduced by half. Strain before using.

You may also add chopped shallots or slivers of garlic for a more savory sauce. Rosemary or other fresh herbs are also a nice touch, especially with lamb.