Pomegranate Port Wine Sauce Recipes

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
• Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
• Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
• Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
• Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.
• *Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

Steps:

• Heat oven to 325. Spray roasting rack with cooking spray; place in shallow roasting pan. Place thyme in cavity of turkey. Rub garlic over breast, thighs and legs; place in cavity. Place turkey on rack. Brush with oil; sprinkle with salt and pepper. Press legs wide open to allow heat to enter cavity. Pour water into bottom of pan.
• Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches 180 degrees. (Add addition water to pan if water evaporates.) Cover breast loosely with foil when starting to brown (about halfway through baking).
• Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency and bottom of skillet appears while stirring (glaze will thicken more while standing). Remove foil from turkey during last 15 minutes of baking; brush with glaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing).
• Cover turkey loosely with foil and let stand 15 minutes before carving.

Steps:

• Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.
• POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.

Steps:

• Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
• Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
• Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).

Steps:

• Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
• Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
• Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

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:

• 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.