This is perfect timing! I've had two Pomegranates laying around my kitchen counter with a surly man eyeing them for days but by today I decided to get ahead on my xmas cooking and try a nice sauce for a duck I'll be roasting.
I had leftover beef bones from last nights dinner and quickly turned them into a demi glace - a fancy way of saying beef broth but much richer and tastier. (What else are you going to do on a snowy day?) That one took a few hours but again - I'll be way ahead of the game come the season to be jolly.
I think it will be perfect for duck, chicken, Cornish game hen or any bird you might be serving around this time of the year.
So this pomegranate sauce should have a great home-made beef stock but if it doesn't just reduce some beef broth by half.
Beef Broth: Roasted bones and veggies seasoned with salt & pepper. Then you take them out of the 400 oven, put in small stock pot, add water and cook for hours.
Good quality beef broth
Fresh Pomegranate juice
cooked Pomegranate seeds
Salt & Pepper
Good Balsamic Vinegar
1 -2 tablespoons
Red Currant Jam
Lingonberry preserve (optional)
In This Recipe
Divide the Pomegranates and take out all the juicy seeds. Do this over a collander
to get out as much juice as possible. Squeeze with back of a wooden spoon and then turn them over into a small pot, add a pinch of salt and a tablespoon on sugar. Cook a few minutes until more juices come out. Strain the liquid and keep the seeds and juice separate. Set a side.
Warm up broth and reduce, add Pomegranate juice, about 1 cup of the red seeds and S&P, Bay Leaf, splash of Balsamic Vinegar, Lingonberry jam or Currant Jelly. Cook til you like consistency.
Use or freeze for later.
PS. I took took 2 Cornish Game hens, sprinkled them with S&P on the inside and seasoned salt on the outside. In the cavity I divided a clementine and shoved it in.
I basted with the above sauce a few times in a 350 oven til they were done. (Maybe an hour) Major hit at my house with roasted veggies and salad.