Pomegranate Sauce

By zboni

Ingredients

• 3 * 3 tablespoons unsalted butter
• 1 * 1 medium Spanish onion, finely diced
• 1 * 1 tablespoon minced garlic
• 1 * 1 tablespoon whole black peppercorns
• 1 * 1 cup port wine
• 6 * 6 cups home-made chicken stock
• 2 * 2 cups pomegranate juice (or substitute cranberry juice)
• 2 * 2 tablespoons pomegranate molasses
• 2 * 2 tablespoons light brown sugar
• * Salt and freshly ground pepper
• 3 * 3 tablespoons finely chopped chives
• 1/2 * 1/2 cup pomegranate seeds

Preparation

Step 1

Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.

Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds