Pomegranate-Port Sauce
By America's Test KitchenPublished on March 31, 2013
Time
45 minutes
Yield
Serves 10 to 12 (Makes 1 cup)
Ingredients
2 cups pomegranate juice 1 ½ cups ruby port 1 shallot, minced1 tablespoon sugar 1 teaspoon balsamic vinegar 1 teaspoon table salt 1 sprig fresh thyme 4 tablespoons cold unsalted butter, cut into 4 pieces and chilled
Instructions
- Bring pomegranate juice, port, shallot, sugar, vinegar, thyme, and 1 teaspoon salt, and thyme to simmer over medium-high heat. Cook until reduced to 1 cup, 30 to 35 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in butter, 1 piece at a time. Season with salt and pepper to taste.
Time
45 minutesYield
Serves 10 to 12 (Makes 1 cup)Ingredients
2 cups pomegranate juice
1 ½ cups ruby port
1 shallot, minced
1 tablespoon sugar
1 teaspoon balsamic vinegar
1 teaspoon table salt
1 sprig fresh thyme
4 tablespoons cold unsalted butter, cut into 4 pieces and chilled
Ingredients
2 cups pomegranate juice
1 ½ cups ruby port
1 shallot, minced
1 tablespoon sugar
1 teaspoon balsamic vinegar
1 teaspoon table salt
1 sprig fresh thyme
4 tablespoons cold unsalted butter, cut into 4 pieces and chilled
Ingredients
2 cups pomegranate juice
1 ½ cups ruby port
1 shallot, minced
1 tablespoon sugar
1 teaspoon balsamic vinegar
1 teaspoon table salt
1 sprig fresh thyme
4 tablespoons cold unsalted butter, cut into 4 pieces and chilled
Instructions
- Bring pomegranate juice, port, shallot, sugar, vinegar, thyme, and 1 teaspoon salt, and thyme to simmer over medium-high heat. Cook until reduced to 1 cup, 30 to 35 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in butter, 1 piece at a time. Season with salt and pepper to taste.
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