Tangy Sweet Pomegranate Sauce Recipe

DrJ

This sauce can be used as a glaze, marinade, or dipping sauce. With no added sugar or vinegar, the sweetness and tartness of the sauce will depend solely on the fruit used. Enjoy!

Ingredients (Organic/ Biodynamic)

  • 8 medium pomegranates.
  • 1/2 tsp. Celtic Sea Salt®.

Instructions: 

  1. Cut each pomegranate in half and remove the seeds from the pomegranate fruit. Remove all the remaining pith that attaches to the seeds.
  2. Place the pomegranate seeds in a big bowl and rinse them with water. Again, make sure all the pith is removed.
  3. Place the pomegranate seeds in a big pot, add half a cup of water to the pot, and allow it to simmer for 40-50 minutes at a low temperature.
  4. After the seeds are fully boiled, use a mesh strainer to strain out the seeds and save the juice in a bowl. Crush the seeds until the juice is completely out and only the kernels are left in the strainer. Discard the remaining kernels left in the strainer, making sure all are removed.
  5. Pour the juice back into the pot and place it on the stove over medium heat. Add the Celtic Sea Salt to the pot, stir the juice well until it is a thick-paste-looking sauce (About 15-20 minutes or until it is thick with a dark red look).
  6. Pour the pomegranate sauce into a glass bowl and use as indicated below*
  7. If not using immediately, store in a tightly closed glass jar in the fridge. Close the lid tight every time you use it since repeated and elongated exposure to air can decrease shelf life. Keep in mind that pomegranate sauce can get thicker after cooling, and its final sweetness and tartness can vary depending upon that of the fruit used.

* This delicious pomegranate sauce can be used in different ways:

  • Create a glaze to be used on fish or duck
  • Use as a part of your favorite marinade
  • Incorporate in the gravy of a main dish or as a dipping sauce.
  • Whisk and use as a salad dressing or in a dessert that calls for a sweet/tart flavor.

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