O Pomegranate Vinegar

$12.99

Sweet & tart. Ripe fruit. Juicy flavor.

Ripe and round. A hint of raspberries and faraway Mediterranean lands. Deep scarlet pomegranate juice steeped in crisp California champagne. Antioxidant-rich and straight up delicious. Pomegranate power to the people.

Splash on spinach, feta and pecan salad. Punch up late summer stews and soups. Brush on roasted rosemary lemon chicken. Stir into sparkling water for a new take on the daily tonic.

Ingredients

California champagne vinegar. pomegranate juice.

Nutrition Facts

Rack of Lamb

For the meat lovers out there, we’ve come up with a dish that is perfect for any holiday, special occasion, or even an indulgent weekday dinner. Vinegar goes so perfectly with meat, in general, and our O Pomegranate Vinegar adds a perfect savory tang to the sweetness in this recipe. Your guests will be begging for seconds!

Ingredients

2 1⁄2 cups pomegranate juice
1⁄2 cup O Pomegranate Vinegar
1⁄2 cup sugar
Leaves from 2–3 sprigs oregano
Leaves from 2–3 sprigs rosemary
2 cloves garlic, peeled and minced
2 Tbs O California Organic Extra Virgin Olive Oil
1 8-bone rack of lamb (2 1⁄2 lbs.), trimmed
Salt and freshly ground black pepper
Fresh pomegranate seeds for garnish (optional)

Instructions

Cook pomegranate juice, vinegar and sugar in a saucepan over medium-high heat, stirring until a thick syrup forms, 20–30 minutes. Remove saucepan from heat and reserve.

Preheat oven to 500º. Chop oregano and rosemary leaves as finely as possible. Add minced garlic and olive oil to make a paste, then smear it over all surfaces of lamb.

Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes.

Lower oven to 375º and roast 15 minutes per pound (or till interior reaches 125º on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

Allow meat to rest for 10 minutes before cutting into chops. Meanwhile, mix pan juices into remaining syrup, heat until syrup thickens, pour over chops, and serve.

Notes

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O Pomegranate Vinegar

$12.99

Sweet & tart. Ripe fruit. Juicy flavor.

Ripe and round. A hint of raspberries and faraway Mediterranean lands. Deep scarlet pomegranate juice steeped in crisp California champagne. Antioxidant-rich and straight up delicious. Pomegranate power to the people.

Splash on spinach, feta and pecan salad. Punch up late summer stews and soups. Brush on roasted rosemary lemon chicken. Stir into sparkling water for a new take on the daily tonic.

Ingredients

California champagne vinegar. pomegranate juice.

Nutrition Facts

Rack of Lamb

For the meat lovers out there, we’ve come up with a dish that is perfect for any holiday, special occasion, or even an indulgent weekday dinner. Vinegar goes so perfectly with meat, in general, and our O Pomegranate Vinegar adds a perfect savory tang to the sweetness in this recipe. Your guests will be begging for seconds!

Ingredients

2 1⁄2 cups pomegranate juice
1⁄2 cup O Pomegranate Vinegar
1⁄2 cup sugar
Leaves from 2–3 sprigs oregano
Leaves from 2–3 sprigs rosemary
2 cloves garlic, peeled and minced
2 Tbs O California Organic Extra Virgin Olive Oil
1 8-bone rack of lamb (2 1⁄2 lbs.), trimmed
Salt and freshly ground black pepper
Fresh pomegranate seeds for garnish (optional)

Instructions

Cook pomegranate juice, vinegar and sugar in a saucepan over medium-high heat, stirring until a thick syrup forms, 20–30 minutes. Remove saucepan from heat and reserve.

Preheat oven to 500º. Chop oregano and rosemary leaves as finely as possible. Add minced garlic and olive oil to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375º and roast 15 minutes per pound (or till interior reaches 125º on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

Allow meat to rest for 10 minutes before cutting into chops. Meanwhile, mix pan juices into remaining syrup, heat until syrup thickens, pour over chops, and serve.

PIN RECIPE

MAIL TO

SHARE IT

Notes

O Pomegranate Vinegar

$12.99

Sweet & tart. Ripe fruit. Juicy flavor.

Ripe and round. A hint of raspberries and faraway Mediterranean lands. Deep scarlet pomegranate juice steeped in crisp California champagne. Antioxidant-rich and straight up delicious. Pomegranate power to the people.

Splash on spinach, feta and pecan salad. Punch up late summer stews and soups. Brush on roasted rosemary lemon chicken. Stir into sparkling water for a new take on the daily tonic.

Ingredients

California champagne vinegar. pomegranate juice.

Nutrition Facts

Rack of Lamb

For the meat lovers out there, we’ve come up with a dish that is perfect for any holiday, special occasion, or even an indulgent weekday dinner. Vinegar goes so perfectly with meat, in general, and our O Pomegranate Vinegar adds a perfect savory tang to the sweetness in this recipe. Your guests will be begging for seconds!

Ingredients

2 1⁄2 cups pomegranate juice
1⁄2 cup O Pomegranate Vinegar
1⁄2 cup sugar
Leaves from 2–3 sprigs oregano
Leaves from 2–3 sprigs rosemary
2 cloves garlic, peeled and minced
2 Tbs O California Organic Extra Virgin Olive Oil
1 8-bone rack of lamb (2 1⁄2 lbs.), trimmed
Salt and freshly ground black pepper
Fresh pomegranate seeds for garnish (optional)

Instructions

Cook pomegranate juice, vinegar and sugar in a saucepan over medium-high heat, stirring until a thick syrup forms, 20–30 minutes. Remove saucepan from heat and reserve.

Preheat oven to 500º. Chop oregano and rosemary leaves as finely as possible. Add minced garlic and olive oil to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375º and roast 15 minutes per pound (or till interior reaches 125º on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

Allow meat to rest for 10 minutes before cutting into chops. Meanwhile, mix pan juices into remaining syrup, heat until syrup thickens, pour over chops, and serve.