Basic Balsamic Sauce



  • A quick balsamic sauce to pour over Steaks, Chops, Roasts and Chicken. 1/2 C Chicken Broth
  • 1 t. Ground Coriander
  • 1 t. Ground Cumin
  • 1 t. Ground Garlic (Granulated or Powder)
  • 1 t. Smoked Paprika
  • 1/2 C Balsamic Vinegar (Pomegranate or Apple for Fall Dishes)
  • 2 t. Cornstarch (Optional to Thicken)
  • 1 T. Butter



  1. In a non-reactive saucepan, heat 1/2 cup of chicken broth to a low simmer. Add 1 teaspoon each of :
Ground Coriander, Cumin, Garlic and Smoked Paprika.
Simmer 3 minutes to reduce.
  2. Add 1/2 cup Old World Olive Press Pomegranate Balsamic Vinegar and continue to simmer 5 minutes.
To reach desired thickness, mix 2 teaspoons of cornstarch to a small amount of water. Slowly whisk into the sauce using only what you need. Top with a pat of butter, whisk and serve.



Pomegranate vinegar pairs well with the following oils:  Garlic, Meyer Lemon, Tuscan Herb or Chipotle.







Moroccan Shrimp with Pomegranate Sauce



2 cups OWOC Pomegranate Balsamic

1 lb. large shrimp, peeled and deveined, with tails

¾ tsp. ground cumin

¾ tsp. ground coriander

¼ tsp. ground cinnamon

¾ tsp. Kosher salt

1½ Tbsp. OWOC EVOO, any

4 cups arugula



In a medium sauce pan over medium heat, pour in two cups balsamic, and reduce until thickened, about 20-30 minutes. Pour sauce in a small dish for dipping.

Toss shrimp with cumin, coriander, cinnamon, salt and olive oil, and stir to coat. Heat a grill pan over medium heat. Add shrimp and cook two minutes per side until pink and opaque. Place on top of arugula. Serve with balsamic reduction sauce.