Pomegranate can add flair and flavour to dishes, whatever the course – starter, main, or dessert. Here we’ll show you how to make pomegranate sauce you can use all year round. One that’s versatile enough to use as a salad dressing, a glaze for roasting meat, or simply for drizzling over vanilla ice cream on a hot day.
Pomegranates are one of the most fascinating fruits in the produce aisle. Don’t believe us? Then here are a few random facts about pomegranates:
- The crown of the pomegranate is actually the bottom of the fruit, not the top.
- Pomegranate comes from the Latin, meaning seeded-apple, although in early English the fruit was mistakenly known as the 'apple of Grenada'.
- The word 'grenade' (as in 'hand grenade') comes from the French word for pomegranate.
- Consuming pomegranates is a tradition on the Jewish holiday of Rosh Hashanah, as they were once thought (mistakenly) to all contain 613 seeds, corresponding to the 613 commandments of the Torah.
Pomegranates are also very good for your health. They’re rich in vitamins C, E, and K, as well as folate, potassium, and multiple antioxidants. So eating pomegranates regularly can have tremendous health benefits.
And so onto the pomegranate sauce. The easiest way to make this is to start with ready-made pomegranate juice – the kind you should be able to find in most good supermarkets. However, if you like to keep things fresh and don’t mind investing a little extra time into it, we can definitely recommend juicing your own pomegranates.
It’s not just about the bragging rights either. Making this sauce from fresh pomegranates will result in a brighter, more appetising colour than using juice from a carton. So, before we show you how to make pomegranate sauce, let’s quickly cover how to juice a pomegranate. After all, all those little seeds (or arils) might make it a little trickier than the fruits you’re already used to juicing.
