Pomegranate Sauce Recipes

POMEGRANATE SAUCE

Steps:

• Cut Pomegranates in half and put seeds through a juice reamer.
• Strain juice through a damp jelly bag or several layers of damp cheesecloth.
• Measure 5 cups of pomegranate juice.
• In a large saucepot combine the pomegranate juice, lemon juice and sugar.
• Bring to a boil, stirring constantly until sugar dissolves.
• Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
• Simmer, stirring often, until product is reduced by half.
• Ladle hot sauce into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• This makes 4 half pints.

CHICKEN WITH POMEGRANATE SAUCE

Steps:

• In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
• Meanwhile, season chicken with salt and pepper.
• Heat oil in a large skillet over medium high heat.
• Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
• Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
• Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
• Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
• chicken to a serving platter.
• Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
• Serve with cooked rice.

CRANBERRY POMEGRANATE SAUCE

Steps:

• Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
• Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.