Pomegranate Rosemary Sauce

I am so lucky! I came home the other night to a wonderful dinner prepared by my loving Andrew. The highlight? This gorgeous sauce made with freshly picked rosemary from our potted herbs. We poured it over poached shrimp and rice, although it’s so delicious, you could pour it over just about anything. It would be nice on pork tenderloin if you’re a meat eater, but also delicious over grilled vegetables, any grain dish, and I’d even say it would be fantastic over vanilla ice cream…but I’m kind of weird that way.  Thanks hon for sharing this with my readers!

Pomegranate-Rosemary Sauce


2 whole pomegranates, or one bottle of PoM (Pomegranate juice)

2 tangerines

1 or 2 good sized sprigs of rosemary

Pinch of salt

If you’re using whole pomegranates . . . before cutting them open, put one on your counter top and push down on it.  Now roll it around while pushing down.  You’re breaking up the material inside the pomegranate without breaking the outer shell.  Do this until it feels relatively soft all over.

Now, over a bowl, stick a knife in it and make a large gash.  The juice will come out like sap from a tree, only much faster than sap would.  In this part, it may make sense to do this over a strainer to keep the seeds out, but hey.  That’s up to you.

If you’re not using whole pomegranates, open the lid to your bottle of PoM.  It’s easier, but less satisfying.

Take about one cup of pomegranate juice, and put it in a small saucepan over medium high heat.  Set a small strainer over top of your saucepan, and with a citrus reamer begin juicing your tangerines in to the sauce.  Add in your rosemary.  Let this cook down gradually.  Over time it will turn to a lightly thick glaze-ish sauce.  Salt to taste.

Cooking mushrooms in this sauce was our first use of it, along with using it as a poaching liquid for large shrimp.  It would go equally well with a variety of dishes.

Leave a reply