Name: Pomegranate Sauce
Ingredients: 3 tablespoons unsalted butter; 1 medium Spanish onion (finely diced); 1 tablespoon minced garlic; 1 tablespoon whole black peppercorns; 1 cup port wine; 6 cups home-made chicken stock; 2 cups pomegranate juice (or substitute cranberry juice); 2 tablespoons pomegranate molasses; 2 tablespoons light brown sugar; Salt and freshly ground pepper; 3 tablespoons finely chopped chives; 1/2 cup pomegranate seeds

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Pomegranate Sauce

Use chicken stock if to be used on fowl or beef stock if to be used on beef.

Ingredients

3 tablespoons unsalted butter
1 medium Spanish onion finely diced
1 tablespoon minced garlic
1 tablespoon whole black peppercorns
1 cup port wine
6 cups home-made chicken stock
2 cups pomegranate juice or substitute cranberry juice
2 tablespoons pomegranate molasses
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 tablespoons finely chopped chives
1/2 cup pomegranate seeds

Instructions

Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds.

Pomegranate Sauce