Pomegranate Red-Wine Sauce

• 2 Tbs. extra-virgin olive oil
• 1/4 cup minced shallot (about 1 large)
• 1/2 cup pomegranate juice (such as Pom brand)
• 1/4 cup full-bodied dry red wine
• 1/4 cup homemade or low-salt chicken broth
• 1-1/2 Tbs. balsamic vinegar
• 1 Tbs. fresh thyme leaves, finely chopped
• 1/2 Tbs. honey
• 2 Tbs. cold unsalted butter, cut into small cubes

Heat oil in a sauce pan. Add the shallot to the pan and cook, until softened, 1 to 2 minutes. Add the pomegranate juice, wine, chicken broth, vinegar, thyme, and honey and cook, stirring, until the liquid is reduced by half, about 10 minutes. You can strain out the shallots at this point if you like. Before serving reduce the heat to medium low and swirl in the cold butter until it melts. Serve over something special like a rack of lamb.

Adapted from https://www.finecooking.com/recipe/lamb-chops-with-pomegranate-red-wine-sauce