This sauce is a red wine reduction-styled that has been tweaked to a more sticky glaze type that pairs perfectly with grilled meat.
It’s been a huge hit ever since I came up with it.
I wanted a lamb sauce that would compliment the natural earthy gamey flavors but also bring an extra element to the meal.
From there, I started using it on other cuts of meat and found the flavors work really well with such a broad range of cuts.
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Your new secret sauce for grilled meat
I go out of my way when grilling lamb cutlets to make the outer surface a little crunchy, rendering the fat down and really perfecting that caramelization. So when I first plated up some lamb cutlets and drizzled them with this sauce, I was a little worried about my family’s initial reaction, as they had come to expect rendered chops, not wet ones.
I didn’t have to worry, everyone absolutely loved this new way of me grilling lamb cutlets, so much so, they have now become one of the most requested dishes at my BBQ’s.
It does go to show though, it is always a good idea to experiment, even on your own recipes.
Pomegranate is a perfect match
I have been using pomegranate vinegar for years. I started using it to add some liquid to my game meats and using it the spritz.
So it was only natural I would eventually play with the idea of bringing that unique flavor into at least one of my sauces.
This reduction or glaze, no matter what you want to call it, works well with any game meat. I’ve also tried it with rabbit and venison as well.
Due to the sweetness in it that is purely to cut through the tartness of the pomegranate, it does have a very likable BBQ sauce flavoring going on.
So I started experimenting with what the sauce works well with, chicken, duck, turkey, pulled pork and it really stands out on pork ribs when given the time to get really tacky at the end of the cook.
Finding pomegranate molasses
I will tell you I have at times found it hard to purchase pomegranate molasses. So I’ll tell you how to make that yourself.
You’ll need a quart of pomegranate juice, 2 tablespoons of lemon juice and 3 tablespoons of brown sugar.
Pace everything into a small saucepan and bring to the boil, then reduce a simmer for 45 minutes and stir occasionally.
Allow it to cool and then you can use this for this recipe, it also substitutes for balsamic in other dishes or it makes a great salad dressing as well.
How long will it last?
This is a hard question to answer. I really do not know the answer. Every time I make this glaze, it gets used up within the week on other dishes.
More so, I think everyone in my household thinks of dishes to use it on.
If I was to make a good sized batch of it, I would say a month or two refrigerated would be fine.
- 1 tbsp pomegranate molasses
- ¼ cup maple syrup
- ¼ cup red wine
- 2 tbsp dark brown sugar
- 3 cloves garlic (minced)
- ½ tsp freshly ground black pepper
- 1 tsp salt flakes
- 3 tbsp unsalted butter
- 3 cloves
- 1 bay leaf
- 1 tbsp cornstarch
- ⅓ cup hot water
- Into a small saucepan, add all ingredients except for the cornstarch and water.
- Stir and bring to the boil, then reduce heat to a simmer for 10 minutes, stirring occasionally.
- Then mix the cornstarch and water together to make a slurry that will help thicken the sauce.
- Slowly add the slurry to the sauce and whisk.
- The sauce will thicken.
- Discard the cloves and bay leaf.
- Transfer to a sauce bottle for easier use and storage.