Tuesday, January 12, 2010

Pomegranate Chipotle Sauce

So first, I apologize for no picture.  I forgot. 

Second, this recipe is a copycat of the Tastefully Simple Pomegranate Chipotle Sauce.  So if you want to go the simple route, buy it from them.  But this is pretty easy to make and incredibly delicious.  You can make double and triple recipes, because it refrigerates well for up to 3 weeks.

This sauce is good on ribs, chicken, pork chops, wings, or even spread on top of cream cheese as a dip.

Olive oil
2 garlic cloves, minced
1 cup pomegranate juice
2 tbsp tomato paste
2 tbsp molasses
1/2 tsp dry mustard
1 tsp brown sugar
3chipotles in adobo, diced thin
1 tbsp adobo
1 tbsp lemon juice

Heat oil and garlic in a skillet on medium heat until the garlic is softened.
Add pomegranate juice, tomato paste, molasses, dry mustard, brown sugar, chipotles, and adobo.
Mix together with a whisk to combine all ingredients.
Simmer and let reduce for 10-15 minutes, or until it reduces to your liking.  (I let mine get pretty thick, because I like a thicker sauce, but you can let it more runny, especially if you would like to use as a marinade).
Remove from heat and stir in lemon juice.
Refrigerate any unused sauce for up to 3 weeks.

My review:  This was delicious, spicy, and sweet.  It definitely has a kick to it.  I have used it to marinate chicken breasts for grilling, as a sauce for chicken wings, and on ribs, and haven't found a way I don't like it yet!  It would also be good as a dipping sauce for chicken nuggets.