The Pomegranate Sauce Recipe is a simple accompaniment that you can use to top over waffles or pancakes. If you make a thicker version of the sauce, like a chutney, then you can spread it over a sandwich or even make curries out of the sauce. This sauce is very versatile and is healthy with no preservatives. Pomegranate juice, Anardana Powder (Pomegranate Seed Powder), Red wine, Butter (Unsalted), Garlic, Whole Black Peppercorns, Jaggery, Salt, Rosemary 2 cups Pomegranate juice 1 Anardana Powder (Pomegranate Seed Powder) , peeled 1/4 cup Red wine 1 tablespoon Butter (Unsalted) 1 tablespoon Garlic , minced 1 tablespoon Whole Black Peppercorns , coarsely pounded 1/4 cup Jaggery Salt , to taste 1 teaspoon Rosemary 0 40 To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy.Dissolve the jaggery in 1/4 cup of warm water and keep aside.Heat a large saucepan and melt the butter on medium heat. Add the garlic and stirfry for a few seconds. Next add the remaining ingredients, including the dissolved jaggery and stir well to combine. Check the salt and spice levels and adjust to suit your taste.Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens. When the sauce begins to coat the back of a spoon, then you know the sauce is ready.Once done, turn off the heat and stir in the dried rosemary or mint. Allow it to cool and store the sauce in a glass jar.You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more.Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes.
Pomegranate Sauce Recipe