1. Bring pomegranate juice, port, shallot, sugar, vinegar, thyme, and 1 teaspoon salt, and thyme to simmer over medium-high heat. Cook until reduced to 1 cup, 30 to 35 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in butter, 1 piece at a time. Season with salt and pepper to taste.

Makes 1 cup