POMEGRANATE SAUCE

5 from 24 votes

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.

Prep Time3

Cook Time30

Total Time33

Course: dressing, sauces

Cuisine: American, French

Servings: 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:

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.

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