Best Pomegranate Orange Sauce Recipes

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Steps:

• For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
• Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
• For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
• Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
• For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
• Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE

Steps:

• For crust:
• Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
• For filling:
• Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
• Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
• For sauce:
• Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
• Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

ROASTED VENISON WITH POACHED QUINCES IN A VANILLA ORANGE BROTH, SWEET AND SOUR CABBAGE AND A POMEGRANATE SAUCE

Steps:

• Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan. Add the orange juice, vanilla bean, fennel seed, star anise, and sugar. Bring to a boil. Cover and put in the oven. Cook until when pierced with a small knife there is no resistance, about 20 minutes. Strain liquid into another pan and reduce by one-half. Set aside reduced liquid and quinces.
• Cabbage: In a medium size pan, melt 1 tablespoon butter. Add the red onions and sweat until soft. Add the cabbage and mix well. Let cook for 3 minutes, or until the cabbage has softened a bit. Deglaze with both vinegars and let reduce until dry. Add the port wine and reduce until almost all the port is gone. Add the red wine and reduce until just a little liquid remains. Season, to taste, and set aside.
• Venison Sauce: Heat a heavy-duty saucepan. Add the sugar and caramelize. Deglaze with vinegar and pepper. Reduce until almost all the liquid has evaporated. Add the port and reduce by 3/4, then add the red wine and reduce by 1/2. Add the stock and reduce until thick and syrupy. The sauce should coat the back of a spoon. Add the pomegranate molasses and bring to a boil. Remove from the heat and set aside.
• To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of olive oil and sear the venison on both sides. Place in the oven for 5 to 6 minutes. Remove from the oven and let rest over a wire rack.
• To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter.
• Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter.
• Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste.
• Heat 6 large dinner plates and place a mound of cabbage in the center. Leave 3 pieces of quince on cabbage at equal distance from each other. Slice the venison into 3 pieces against the grain. Place the venison between the quinces. Nap the plate with the sauce. Sprinkle with chives and serve.

POMEGRANATE ORANGE SAUCE

Steps:

• Combine all ingredients except for the mint leaves in a medium saucepan.
• Bring to a boil over high heat.
• Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
• Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
• Keep covered and warm until ready to serve.