Pomegranate Juice Reduction Sauce Recipes

POMEGRANATE JUICE REDUCTION SAUCE

Steps:

• Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
• Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
• Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
• Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.

RED WINE AND POMEGRANATE REDUCTION

Steps:

• Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
• Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.

POMEGRANATE SAUCE

Steps:

• Cut Pomegranates in half and put seeds through a juice reamer.
• Strain juice through a damp jelly bag or several layers of damp cheesecloth.
• Measure 5 cups of pomegranate juice.
• In a large saucepot combine the pomegranate juice, lemon juice and sugar.
• Bring to a boil, stirring constantly until sugar dissolves.
• Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
• Simmer, stirring often, until product is reduced by half.
• Ladle hot sauce into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• This makes 4 half pints.