• Skip to main content
  • Skip to primary sidebar

Worldly Treat

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • About Me
  • Contact
  • Subscribe
  • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • About Me
    • Contact
    • Subscribe
    • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sauce and Dips » Pomegranate Sauce

    Published: Nov 28, 2021 · Modified: Dec 23, 2023 by Maureen Celestine with Leave a Comment

    Pomegranate Sauce

    Pomegranate sauce is sweet and slightly tangy. It is great on steaks, lamb, chicken, and most animal protein. This recipe only requires 30 minutes, thanks to using pomegranate molasses instead of juice.

    Jump to Recipe Print Recipe

    My favorite way to serve this rich sauce is over my walnut-crusted lamb chops or pork tenderloin.

    pouring pomegranate sauce into a jar.
    Jump to:
    • Reasons to Love this Recipe
    • Ingredients breakdown
    • 💭Variations and Substitutions
    • 📝Step-by-Step Instructions
    • 👩🏽‍🍳Maur's Tips
    • What Flavors Pair with Pomegranate Sauce?
    • 📝Recipe FAQS
    • Love Pomegranate? Here are some Pomegranate Related Recipes to Try
    • 📖 Recipe

    Reasons to Love this Recipe

    • It's the best red wine sauce for steaks and other animal protein.
    • It's subtly sweet
    • It stores perfectly
    • Ready in 30 minutes as opposed to making the molasses from scratch
    • Easy to whip up

    If you love pomegranate, you should try this sangria mocktail, martini, or my pomegranate chocolate tart; I am sure you will be delighted.

    Ingredients breakdown

    Here are the main ingredients needed to make this red wine pan sauce for steak:

    Showing ingredient for the red sauce on a table.
    • Pearl onion: In simple words, pearl onions are baby onions. The main difference is not just in size but also in flavor. Baby onions are very small in size, but they are also sweeter than regular white onions.
    •  Garlic: Garlic adds a robust, savory flavor to this dish, giving it an umami flavor.
    •  Pomegranate molasses: It is a thick syrup that is made by reducing the pomegranate juice. It has a rich and intense pomegranate flavor and is widely used in both sweet and savory dishes. Don't skip it!
    •  Red wine: use a red wine that complements the sweetness of the pomegranate without overpowering it. A medium to full-bodied red wine like Merlot, Cabernet Sauvignon, or Zinfandel works great for this recipe.
    •  Chicken stock: Adding chicken stock will enhance the savory flavor of this dish. You can also use vegetable stock.

    💭Variations and Substitutions

    📝Step-by-Step Instructions

    Step 1: Soak the pearl onion in hot water to release the skin easily.

    See notes on the recipe card. 

    Step 2: Saute the pearl onion and garlic. Cook for a few minutes until they are fragrant and slightly translucent.

    Peeling and sautéing the pearl onions and garlic in a heavy bottom sauce pan.

    Step 3: Slowly add the molasses, red wine, broth, and bay leaf into the pan. Reduce the heat and let it simmer until the sauce thickens. This might take around 25 minutes. Keep an eye on it; you don't want it too thick or too runny.

    Step 4: Once the sauce has been reduced in half and has thickened, add the butter and stir to combine. Remove from heat.

    Adding the rest of the liquid and cooking it down until it thickens.

    👩🏽‍🍳Maur's Tips

    • Using high-quality pomegranate juice or molasses goes a long way; after all, It's the star of the show.
    • If you can't find pomegranate molasses but have pomegranate juice, add more cooking time, as the liquid must be significantly reduced.
    • Pearl onions can be a little finicky; the best way to peel them quickly is by blanching them, trimming the ends, soaking them in hot water, or microwaving them briefly for a seamless peel.
    • Low heat allows the flavors to meld without burning the sauce or altering the flavor, yielding the right syrupy consistency. So simmer away!
    • Allow your molasses to cool a bit before transferring it to a container. It will thicken as it cools.
    • Keep the sauce in a sealed jar in the refrigerator.
    A pan of red wine sauce simmering with onion.

    What Flavors Pair with Pomegranate Sauce?

    Because pomegranate molasses has a delightful and sour flavor, you need something that balances out the sweetness and intensity. So, serve it alongside these dishes:

    • Grilled Meats: Brush the sauce on grilled chicken, lamb, or pork. 
    • Cheese Board: Drizzle over a cheese board with rich cheeses like Brie or goat cheese. It adds a fruity flavor that balances the richness of the cheese.
    • Salads: Toss it into salads for a fantastic dressing. It pairs wonderfully with greens, nuts, and feta or goat cheese. Be sure to thin out the sauce. 
    • Roasted Vegetables: for a lovely contrast, use it to glaze roasted vegetables like Brussels sprouts, carrots, or sweet potatoes. 
    • Dessert: Drizzle over vanilla ice cream, cheesecake, or chocolate fondue. 
    • Flatbreads and Pizzas: Spread it on flatbreads or use it as a pizza base sauce. Pair with caramelized onions, arugula, and your favorite cheese.

    📝Recipe FAQS

    How long does red wine take to reduce?

    Turning the red wine into a thick, sticky sauce will take anywhere from 15 to 35 minutes. The key to making a great red wine sauce is to simmer on low heat and not boil, as this could yield a slightly bitter sauce. No rush here; slow and steady, and you'll be happy you took your time. You'll

    Do you need to refrigerate pomegranate molasses?

    No. If you place the pomegranate molasses in a cool and dry place, you don't need to refrigerate it. It usually comes in bottles, so you can store them in your kitchen cabinet or pantry after opening it. It will last for up to 6 months. However, if you are somehow convinced that it won't last without refrigeration, you can refrigerate it.

    What is pomegranate molasses?

    Pomegranate molasses is a Middle Eastern seasoning made from pomegranate juice. It is a thick syrup that is produced by reducing the pomegranate juice. It has a rich and intense pomegranate flavor and is widely used in sweet and savory dishes.

    Love Pomegranate? Here are some Pomegranate Related Recipes to Try

    • pouring pomegranate sauce in a jar
      Pomegranate Sauce
    • A photo Pomegranate mocktail sangria featured image.
      Pomegranate Mocktail (Sangria)
    • DARK CHOCOLATE POMEGRANATE TART
    • pom-cider Martini
      Apple Cider Martini

    I hope you try this red wine pan sauce recipe this holiday season.

    Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!

    PEACE & LOVE

    Maureen

    PEACE & LOVE

    Maureen

    This post may contain affiliate links, which means that I may receive a commission if you purchase using these links. As an Amazon Associate, I earn from qualifying purchases. Thanks for the support!

    📖 Recipe

    pouring pomegranate sauce in a jar

    POMEGRANATE SAUCE

    This Pomegranate sauce is sweet and slightly tangy. It is excellent on steaks, lamb, and chicken. The best part? It's ready in 30 minutes! The pearl onion adds a caramelized depth to the sauce, making it irresistible.
    5 from 24 votes
    Print Pin Rate
    Course: dressing, sauces
    Cuisine: American, French
    Prep Time: 3 minutes minutes
    Cook Time: 30 minutes minutes
    0 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 1 cup
    Calories: 1252kcal
    Author: Maureen Celestine

    Equipment

    • saucepan

    Ingredients

    • 2 tablespoons olive oil
    • 8 . oz whole pearl onion, peeled
    • 2 garlic cloves, minced
    • 1¼ cups pomegranate molasses (or pomegranate juice, see recipe tip n post)
    • ½ cup Shiraz or Merlot wine
    • 1 cup vegetable or chicken stock
    • 2 tablespoons butter
    • 1 bay leaf (optional)
    • Salt and ground black pepper to taste

    Instructions

    • Heat the olive oil in a heavy bottom saucepan over medium heat.
      Add the pearl onion to the pan and cook for 2 minutes or until golden in color. Stirring occasionally while it cooks.
      2 tablespoons olive oil, 8 . oz whole pearl onion, peeled
    • Add the garlic and cook for another minute, stirring frequently.
      2 garlic cloves, minced
    • Slowly pour in the pomegranate molasses, red wine, broth, and bay leaf, then reduce the heat to medium-low.
      Cook for 25-27 minutes or until the sauce is reduced in half.
      1¼ cups pomegranate molasses, ½ cup Shiraz or Merlot wine, 1 cup vegetable or chicken stock, 1 bay leaf
    • Reduce heat to low or simmer, add the butter, stir the sauce, then add salt and pepper to taste.
      Once the butter has melted, remove the pan from heat.
      If you're not a fan of pearl onion, you can use a fork or slotted spoon to remove it at this point. However, if you plan to serve with pearl onion, make sure to serve immediately and avoid freezing the onion. Freezing the sauce is fine though.
      2 tablespoons butter, Salt and ground black pepper to taste
    • Serve over lamb, duck, or steak; loosen the sauce with more liquid (chicken stock or water) and use it as a salad dressing.

    Notes

    (Please see Expert tips in the body of the post)
    To quickly peel a pearl onion, use any of these methods:
    1. Hot Water Bath: Place the trimmed onions in a bowl and pour hot water over them. Let them sit for a couple of minutes before peeling.
    2. Microwave: Pop the onions in the microwave for about 30 seconds; cool slightly before peeling.
    3. Freeze: Freeze the onions for 10-15 minutes. Once they're slightly firm, squeeze gently to remove the skin. 
    To Store the Sauce
    If you have any leftovers, place the red wine sauce in an airtight container and store it in the refrigerator for a day or two. Store in a freezer bag or ice cube tray for up to four weeks to keep the taste fresh.
    Thaw at room temperature, heat on the stovetop at low heat, and add a tiny block of butter to bring the sauce alive. 

    Nutrition

    Serving: 1cup | Calories: 1252kcal | Carbohydrates: 162g | Protein: 3g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1136mg | Potassium: 515mg | Fiber: 4g | Sugar: 116g | Vitamin A: 1214IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

    More Sauce and Dip recipes

    • Homemade chicken taco seasoning in a plate, scooped to reveal the texture and colors.
      Homemade Chicken Taco Seasoning 
    • garlic infused olive oil in an oil jar on a flat surface.
      Garlic Infused Olive Oil
    • Hot honey sriracha sauce scooped in a spoon revealing texture and color.
      Easy Hot Honey Sriracha Sauce
    • Sweet and Spicy Mango Habanero Sauce for wings in a bottle on a flat surface.
      Sweet and Spicy Mango Habanero Sauce (for wings)

    Reader Interactions

    5 from 24 votes (24 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

    Learn more...

    Summer Recipes

    • a bowl of Greek chicken skewers
      Greek Chicken Kebab Bowl
    • Hot honey chicken tenders on a platter.
      Hot Honey Chicken Tenders
    • whole tilapia fish air fried and served alongside spicy pepper sauce and sautéed bell pepper vegetables.
      Whole Tilapia in the Air Fryer
    • TUNA-EGG-SALAD sandwich
      Tuna Cucumber Salad Sandwich (no Mayo)
    • Homemade pineapple coconut popsicles on a pink background.
      Homemade Pineapple Coconut Popsicles
    • cherry mango popsicles with yogurt and honey.
      Easy Cherry Mango Popsicles
    • flatbread pizza margherita showing a slice of gooey melted cheese.
      Flatbread Pizza Margherita
    • pineapple and coconut margarita.
      Pineapple and Coconut Margarita

    Popular Recipes

    • Smoky Nigerian jollof rice
      SMOKY NIGERIAN JOLLOF RICE
    • A bowl of beef masala in a tray on a flat surface.
      Beef Masala
    • Nigerian Meat Pie
      NIGERIAN MEAT PIE
    • Italian pepperoni pizza recipe-063
      Italian Pepperoni Pizza Recipe (with veggies)
    • Chicken Fruit salad in a bowl
      Chicken Fruit salad
    • a glass of rum cider cocktail
      Rum Cider Cocktail

    SEARCH FOR RECIPES

    Worldly Treat is a participant in the Amazon Services LLC Associates program, an affiliate advertising program that is designed to provide means for sites to earn advertising fee through advertising and linking to amazon.com. Please visit my Disclosure and Privacy Policy page for more details.

    Footer

    ↑ back to top

    As seen on

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Let's Connect!

    • Sign Up! For brand new recipes and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 worldlytreat.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.