Pomegranate Sauce Recipes
- 4 large pomegranates (about 3 pounds)
- 3 tablespoons cornstarch, sifted
- ¾ cup sugar
For making this simple sauce, cut the pomegranates into half. Over a large bowl, place a mesh sieve and place the pomegranate seeds scrapped out by hand or with a spoon on it. Now use a flat meat ponder to press the seeds and extract around two to three cups of juice. Throw out the seeds and set the juice.
Heat a medium saucepan and add in the cornstarch with the sugar. Now slowly add the pomegranate juice to this mixture making sure that all the ingredients blend in well. Stir the sauce constantly with a spoon on medium heat till it thickens. Now remove it from the heat and allow the sauce to cool before you refrigerate it. Storing the sauce allows it to thicken considerably.
Rosemary Pomegranate Sauce for Cheesecake
- 250 ml pomegranate juice
- 1 tablespoon mild honey
- ½ teaspoon minced fresh rosemary
- ½ clove of garlic
- 1 tablespoon sherry vinegar
- 1 teaspoon cornstarch
- Herb salt
For making this sauce for dessert, pour the juice in a medium-sized saucepan and place it over medium heat. Add the rosemary to the juice and let it simmer till the juice is reduced to less than half of its consistency. Remember that this is what would determine the intensity of the flavors of the juice. Now add in the honey, garlic and let it simmer and mix well with the juice. Remove the garlic and add the herb salt and vinegar.
In a separate saucepan, heat water and add cornstarch to it to make a thick paste. Add this into your sauce to allow it to thicken.
Cranberry Pomegranate Sauce for Pork
- 1½ pounds fresh or frozen cranberries (6 cups)
- 2 cups sugar
- 1 cup pomegranate juice
- 2 cups fresh pomegranate seeds
This pork sauce is easy to make and works well with pork and turkey. For making this sauce for turkey or pork take a medium saucepan. Add the cranberries to the sugar and pomegranate juice and bring the mixture to a simmer. Cook the sauce over moderate heat, stirring occasionally for around ten minutes. This allows the cranberries to become soft and open up. Now scrape out the thickened pomegranate cranberry juice into a medium bowl and let it stand until cool, about 2 hours. While serving add the pomegranate seeds and serve the sauce chilled. The best thing about this sauce is that it can be made beforehand and refrigerated for about two weeks.
Raspberry Pomegranate Sauce for Fish
- 4 cups pomegranate juice
- 12-ounce frozen unsweetened raspberries (unthawed)
- ¼ cup sugar
- ½ cup honey
In a large saucepan, bring the pomegranate juice to a boil. Reduce the heat and let the juice simmer and thicken to less than half for around thirty minutes. Now add the raspberries and the sugar and simmer in low heat stirring frequently for around fifteen minutes. Add the honey to the simmering mixture. Remove from heat and allow it to cool to room temperature. Now cover, refrigerate and chill. Spoon the sauce over the fish before serving.
The pomegranate sauces are excellent for adding flavors to the grilled steaks and other grilled dishes as it combines well with the smoky flavors. Moreover, they can be easily stored and refrigerated for around two weeks.