Best Pomegranate Juice Reduction Sauce Recipes

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POMEGRANATE JUICE REDUCTION SAUCE



Pomegranate Juice Reduction Sauce image

This is a yummy tangy sauce that I adapted from a Wolfgang Puck recipe using pork, but it can also be used for chicken or beef, or as a marinade.

Provided by Maito

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/8 teaspoon cayenne
3 garlic cloves, minced
1 tablespoon ginger, chopped
3 green onions, sliced
1 cup pomegranate juice
1/4 cup rice wine vinegar
1 tablespoon tamarind paste (I use tamarind concentrate)
3 tablespoons brown sugar
1 tablespoon coriander seed
2 tablespoons soy sauce
cornstarch (optional)

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.

Nutrition Facts : Calories 98, Fat 0.5, SaturatedFat 0.1, Sodium 514.8, Carbohydrate 23.2, Fiber 1.3, Sugar 19.5, Protein 1.7

POMEGRANATE SAUCE



Pomegranate Sauce image

Make and share this Pomegranate Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 2h10m

Yield 4 half pints, 16 serving(s)

Number Of Ingredients 3

12 large pomegranates
1/2 cup lemon juice
1 cup white sugar

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.

Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2

SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION



Sumac Skirt Steak with Pomegranate Reduction image

Categories     Beef     Fruit     Broil     Dinner     Meat     Steak     Pomegranate     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

2 cups bottled pomegranate juice (16 fl oz)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sumac
1 teaspoon black pepper
2 lb skirt steak
3 tablespoons unsalted butter
3 tablespoons finely chopped shallot (1 medium)
1/4 cup ruby or tawny Port
1 teaspoon fresh lemon juice

Steps:

  • Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
  • Preheat broiler.
  • Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
  • Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
  • While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
  • Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

RED WINE AND POMEGRANATE REDUCTION



Red Wine and Pomegranate Reduction image

A recipe of Ron Bilaro, a personal chef in Chicago. Published in the Chicago Tribune Sunday June 18, 2006. Works well on lamb and beef, but versatile enough for any grilled meat. Also try on fruit desserts or ice cream.

Provided by Souperwoman

Categories     Sauces

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 3

2 cups merlot or 2 cups any red wine
16 ounces pomegranate juice
3/4 cup molasses

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.

Nutrition Facts : Calories 112.8, Sodium 11.2, Carbohydrate 20.1, Sugar 14.3

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