Pomegranate Juice Reduction Sauce Recipes

Steps:

• Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
• While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
• Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

Steps:

• Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
• Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
• Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
• Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.

Steps:

• Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
• Preheat broiler.
• Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
• Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
• While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
• Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Steps:

• Cut Pomegranates in half and put seeds through a juice reamer.
• Strain juice through a damp jelly bag or several layers of damp cheesecloth.
• Measure 5 cups of pomegranate juice.
• In a large saucepot combine the pomegranate juice, lemon juice and sugar.
• Bring to a boil, stirring constantly until sugar dissolves.
• Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
• Simmer, stirring often, until product is reduced by half.
• Ladle hot sauce into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• This makes 4 half pints.

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

Steps:

• Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
• While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
• Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.