Pomegranate Gastrique (Sauce)

Name: Pomegranate Gastrique (Sauce)
Ingredients: Pomegranates; 1 tablespoon Sugar; 1 to 1 1/2 Pomegranates; Pinch salt; Beef Broth: Roasted bones and veggies seasoned with salt & pepper. Then you take them out of the 400 oven, put in small stock pot, add water and cook for hours.; 1 cup Good quality beef broth; 1/2 cup Fresh Pomegranate juice; 1 cup cooked Pomegranate seeds; Salt & Pepper; 1 Bay Leaf; 1 splash Good Balsamic Vinegar; 1 -2 tablespoons Red Currant Jam; 1-2 teaspoons Lingonberry preserve (optional)

13 ingredients

3 steps

Ingredients

Pomegranates
1 tablespoon Sugar
1 to 1 1/2 Pomegranates
Pinch salt
Beef Broth: Roasted bones and veggies seasoned with salt & pepper. Then you take them out of the 400 oven, put in small stock pot, add water and cook for hours.
1 cup Good quality beef broth
1/2 cup Fresh Pomegranate juice
1 cup cooked Pomegranate seeds
Salt & Pepper
1 Bay Leaf
1 splash Good Balsamic Vinegar
1 -2 tablespoons Red Currant Jam
1-2 teaspoons Lingonberry preserve (optional)

Directions

1

Divide the Pomegranates and take out all the juicy seeds. Do this over a collander to get out as much juice as possible. Squeeze with back of a wooden spoon and then turn them over into a small pot, add a pinch of salt and a tablespoon on sugar. Cook a few minutes until more juices come out. Strain the liquid and keep the seeds and juice separate. Set a side.
2

Warm up broth and reduce, add Pomegranate juice, about 1 cup of the red seeds and S&P, Bay Leaf, splash of Balsamic Vinegar, Lingonberry jam or Currant Jelly. Cook til you like consistency. Use or freeze for later.
3

PS. I took took 2 Cornish Game hens, sprinkled them with S&P on the inside and seasoned salt on the outside. In the cavity I divided a clementine and shoved it in. I basted with the above sauce a few times in a 350 oven til they were done. (Maybe an hour) Major hit at my house with roasted veggies and salad.