This sauce is a red wine reduction-styled sauce that has been modified to a more sticky glaze kind that goes well with grilled meat.
Its been a huge hit ever since I came up with it.
I wanted a lamb sauce that would complement the natural earthy gamey tastes while also adding a new dimension to the dish.
From there, I began putting it on various pieces of meat and discovered that the tastes blend extremely well with such a wide variety of cuts.
Contents
- Your new secret sauce for grilled meat
- Pomegranate is a perfect match
- Finding pomegranate molasses
- How long will it last?
- FAQs
- What do you use pomegranate sauce for?
- What does pomegranate sauce taste like?
- Is pomegranate sauce the same as pomegranate molasses?
- Is pomegranate molasses good for you?
- Does pomegranate tenderize meat?
- What is the best combination with pomegranate?
- Do you refrigerate pomegranate sauce?
- Does pomegranate sauce need to be refrigerated?
- Why do my pomegranates taste like vodka?
- What flavors go well with pomegranate?
Your new secret sauce for grilled meat
When grilling lamb cutlets, I go out of my way to make the outside surface a touch crispy, rendering the fat down and really completing that caramelization. So, when I initially dished out some lamb cutlets and drizzled them with this sauce, I was a bit concerned about my family’s response, since they had become used to rendered chops rather than wet ones.
I didn’t have to worry since everyone enjoyed this novel style of grilling lamb cutlets, so much so that they are now one of the most requested meals at my BBQs.
It does, however, demonstrate that experimenting, even with your own recipes, is always a good idea.
Pomegranate is a perfect match
For years, I’ve used pomegranate vinegar. I began using it to add liquid to my game meats and as a spritz.
So it was only logical that I would experiment with incorporating that distinct taste into at least one of my sauces.
This reduction or glaze, whatever you want to call it, complements any game meat. I’ve also used it with rabbit and venison.
It has a really appealing BBQ sauce flavour going on due to the sweetness in it that is primarily to cut through the acidity of the pomegranate.
So I began experimenting with what the sauce goes well with: chicken, duck, turkey, pulled pork, and it especially shines on pork ribs when let to become extremely tacky towards the end of the cook.
I wasn’t a fan of it with bigger portions of beef, such as brisket and beef ribs, but my family enjoyed it with steak. I’ve never enjoyed sauce with my steaks, so I can’t comment on that.
Finding pomegranate molasses
I will admit that I have had difficulty finding pomegranate molasses at times. So I’ll show you how to do it yourself.
A quart of pomegranate juice, 2 tablespoons lemon juice, and 3 tablespoons brown sugar are required.
Bring everything to a boil in a small saucepan, then lower to a simmer for 45 minutes, stirring periodically.
Allow it cool before using in this recipe; it may also be used as a replacement for balsamic in other recipes or as a salad dressing.
How long will it last?
This is a difficult question to answer. I honestly don’t know the answer. Every time I make this glaze, I use it up on various dishes within a week.
More importantly, I believe everyone in my home is thinking of dishes to use it on.
If I were to create a large lot of it, I’d guess a month or two chilled would suffice.
