Pomegranate Sauce

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


  • 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


  • 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.