Seeking guidance for next year. I made a grilled chicken cutlets in a pomegranate and red wine reduction for the first night of chag. Basically I grilled the cutlets, seasoned lightly, reduced a mixture of about 2/3 pomegranate juice and 1/3 red wine, and poured the reduction over the cutlets just before serving, tossing around some completely extraneous but very pretty pomegranate seeds for decoration. It was nice but the two components never really melded. So when I served the leftovers, I tried reheating the chicken in the reduction, which went watery and winey and just... not good. What did I do wrong?
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