Pomegranate Sauce
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:40pm

Ingredients




4 larges pomegranates or 2 cups pomegranate juice
3 tablespoons cornstarch, sifted
3/4 cup sugar

Preparation

1 Cut the pomegranates in half. Place a mesh sieve over a large bowl and scrape the seeds into the sieve. 2 Using a wooden spoon, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside. 3 In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook over medium heat, stirring constantly, until the sauce begins to thicken, darkens to a deep wine color, and coats the back of the spoon. Remove from the heat and cool.

About


The sauce may be prepared in advance and stored in a jar in the refrigerator. When ready to use, thin with a little warm water if necessary.