- Rating:
- Servings:
- 5 cups
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 cup 100% Pomegranate Juice
- 1 Tablespoon Melissa's Fresh Ginger -- minced
- 1 Tablespoon Fresh Thyme -- minced
- 1 each Fresh Orange -- zested and juiced
- 1 1/2 Tablespoons Agave Nectar
- 1/4 teaspoon Ground Cloves
- 4 cups Fresh Blueberries -- rinsed
- 1 pinch Sea Salt
- 1/2 each Fresh Lemon juice -- juiced
- 1 Tablespoon Granulated Sugar
- 1 cup Melissa's Pomegranate Arils
Directions
In a medium size saucepan, add the pomegranate juice, ginger, thyme, orange juice and zest, agave nectar and cloves. Cook over medium heat, stirring occasionally until reduced by half, about 8-10 minutes. Next, add the blueberries and cook for an additional 8 minutes, stirring occasionally. Remove from the heat and stir in the salt, lemon juice, sugar and pomegranate arils. Serve or cool and store in the refrigerator until time of service.
Notes:
This is a great sauce for roasted pork tenderloin or grilled salmon.
