Pomegranate Ginger Sauce

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 05/20/21
Pomegranate Ginger Sauce
Chris Coyier
Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 6 to 8 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
60 Calories
0g Fat
15g Carbs
0g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 60
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Total Sugars 14g
Protein 0g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This versatile pomegranate ginger sauce recipe makes an excellent addition to roasted poultry and grilled seafood dishes. Spicy ginger, tannic pomegranate juice, and a touch of acidic apple cider vinegar combine to make this spicy sauce out of pantry staples within minutes, a must for entertaining last-minute guests.

Ingredients

  • 2 cups pomegranate juice

  • 1/4 cup sugar

  • 1/4 cup apple cider vinegar

  • 1 tablespoon plus 1 teaspoon finely chopped ginger

  • 1/4 teaspoon ground black pepper

  • 2 heaping tablespoons pomegranate seeds, optional

Steps to Make It

  1. Gather the ingredients.

  2. Bring the pomegranate juice, sugar, apple cider vinegar, ginger, and black pepper to a boil. Reduce the heat slightly and allow it to simmer, uncovered, for 10 minutes, until the pomegranate ginger sauce has reduced in volume by two-thirds.

  3. Stir the pomegranate seeds into the sauce, if desired, and serve it warm.