Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
The pomegranate-honey combo seems like a no brainer, but this easy and delicious glaze can go on everything on your Rosh Hashanah table!
More ideas for simple, elegant entertaining with Esty on Easy Does It!
1 bottle Heaven & Earth Pomegranate Juice
2/3 cup Gefen Honey
Bring pomegranate juice and honey to a boil in a small saucepan over medium heat.
Lower to a simmer and stir every now and then until thickened, about 25 minutes.
Cool completely and enjoy drizzled over mains, sides, desserts or even stirred into your tea!
Sponsored by Heaven and Earth
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
hi from 2 years ago you never answered if this should be store in frig or room temperature and another questjion what size bottle is the heaven and earth pomegranate juice.
Each bottle is 11.15 oz and it can be stored on the counter or if you plan on using it in the next 6 months. You can also store it in the fridge but it will thicken so you would have to allow 10-15 min for it to not be as cold and loosen up.
Cheesecake?? Can this glaze be used on a parve cheesecake?
It tastes great on so many things! We haven’t tried it on cheesecake but if you do, we’d love to hear how it comes out!
Chicken bottoms If I want to make this with chicken bottoms, how would I do this?
how should this be stored room temp or in the refrigerator