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.
My favorite way to serve this rich sauce is over my walnut-crusted lamb chops or pork tenderloin.
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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:
- 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.
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.
👩🏽🍳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.
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
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
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.
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
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
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📖 Recipe
POMEGRANATE SAUCE
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
- 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.
- Microwave: Pop the onions in the microwave for about 30 seconds; cool slightly before peeling.
- Freeze: Freeze the onions for 10-15 minutes. Once they're slightly firm, squeeze gently to remove the skin.
