Pomegranate Sauce

1. 1

   Cut the pomegranates in half. Place a mesh sieve over a large bowl and scrape the seeds into the sieve.

2. 2

   Using a wooden spoon, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.

3. 3

   In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook over medium heat, stirring constantly, until the sauce begins to thicken, darkens to a deep wine color, and coats the back of the spoon. Remove from the heat and cool.

* Per serving · 4 servings · Values may vary.

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