Spicy POM Sauce
Ingredients:
- 6 Fresh Strawberries
- 4 Fresh Raspberries
- 4 Fresh Blackberries
- 1 cup Dark Brown Sugar
- 16oz POM Wonderful 100% Pomegranate Juice
- ½ cup Red Wine Vinegar
- ½ cup Rice Wine Vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Cayenne Pepper
- 1 tbsp Chili Flakes
Directions:
- In a medium sized sauce pan, cook the fruit with the sugar and a bit of water over medium-high heat until the fruit is soft and the sugar is dissolved
- Add in the POM Juice, vinegar, and soy sauce
- Bring to a boil, then simmer for 10 minutes
- Add the cayenne and chili flakes, stir to evenly distribute
- Add more sugar to thicken if needed
- Remove from heat, puree in a blender
- Return to the sauce pan and simmer for 10 minutes to reduce to desired consistency and flavor
This sauce is a project that I have been working on for quite a while – there is a delicate balance between heat, tartness, and sweetness. I have built it to work with my taste buds, so feel free to play with the various elements in the sauce to find the balance that fits your palate best. The fruit should be fresh – if you have trouble finding these berries, you can substitute with any seasonal berry. I would recommend serving this sauce on shellfish; specifically jumbo scallops. The natural saltiness from the scallops balances the heat from the sauce quite nicely. I would also recommend using this sauce with a juicy pork tenderloin – the soft texture of the pork with the thick consistency of this sauce creates a nice pairing.
If you are adventurous, you can put the sauce into a squeeze bottle and create a nice design for an artsy presentation. One final use for this sauce is with chocolate – I know this sounds odd, but the whole new craze of chocolate with spice is not to be ignored. The sauce also has the presence of fruit, which pairs well with chocolate. Take a small piece of dark chocolate and put just a touch of this sauce on it for a new and unique idea to impress some dinner guests.
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