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.
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.