Allspice Pomegranate Sauce
A sweet-and-sour complement to Norwegian meatballs and salads.
- Yield
- 30 Servings
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Total time
- 40 minutes
Ingredients
- 3 cups Pomegranate Juice (freshly squeezed)
- ½ cup Cranberry Juice (freshly squeezed)
- ¾ cup Sugar
- 1½ teaspoons Nutmeg (freshly ground)
- 1½ teaspoons Jamaican Allspice
- 1 teaspoon Caraway Seed (toasted, ground)
- ¼ cup cornstarch
Instructions
- Wisk to combine pomegranate and cranberry juices, sugar, salt, allspice, nutmeg, and caraway.
- In a 2- or 3-quart pot, simmer on low heat, covered, for at least 20 minutes.
- In a small bowl, wisk to combine the cornstarch and water. Slowly add to the simmering sauce.
- Gently wisk continually until thickened. About 5 minutes.
Notes
If you don't have freshly-squeezed juice, you may substitute reconstituted pomegranate and cranberry juice from concentrate.