Pomegranate Bbq Sauce Recipe

I absolutely love this recipe because the rich, tangy blend of pomegranate juice and molasses takes BBQ sauce to a whole new level, giving it a unique and sophisticated twist. Plus, the combination of spices like smoked paprika and cayenne pepper packs just the right amount of heat and smokiness, making it the ultimate sauce for any grilled feast.

I adore the intense, zesty taste of this Pomegranate BBQ Sauce. The sweetness of pomegranate juice mingles with the deep flavor of molasses and a kick of cayenne pepper to make something both tangy and a little bit spicy.

I could go on about the sauce’s irresistible smoky complexity, which comes from smoked paprika and, of all things, good old Worcestershire sauce.

Ingredients

Pomegranate Juice:
Antioxidant-rich; contributes sweetness and tartness.

Ketchup:
Comprises tomatoes and vinegar; offers sweetness and sourness.

Brown Sugar:
Imparts pronounced sweetness; balances everything else in the dish.

Apple Cider Vinegar:
Aids in bringing about a sweet balance; provides a sharp flavor burst.

Molasses:
Delivers potent sweetness; imparts richness to taste.

Worcestershire Sauce:
Enhances overall taste; savory and umami notes.

Smoked Paprika:
Flavor of smoke; brings warmth and depth.

Ingredient Quantities

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• 1 cup pomegranate juice
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Black pepper to taste

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Instructions

1. In a medium saucepan over medium heat, combine the pomegranate juice, ketchup, brown sugar, apple cider vinegar, molasses, and Worcestershire sauce.

2. Continuously stir the components until the brown sugar is fully dissolved and the mixture is combined well.

3. Add smoked paprika, garlic powder, onion powder, and cayenne pepper to the saucepan. Stir to combine spices thoroughly in the sauce.

4. Bring the mixture to a gentle simmer, and lower the heat if necessary to avoid boiling.

5. Let the sauce simmer lightly for about 20–25 minutes, stirring now and then. It should thicken to your desired consistency.

6. Sample the sauce and add salt and black pepper to your taste and preference.

7. Take the saucepan off the heat and allow the barbecue sauce to cool a little.

8. After cooling, place the sauce in a clean jar or an airtight storage container.

9. Keep the sauce in the refrigerator for as long as two weeks.

10. Baste meats while grilling with the Pomegranate BBQ sauce or use it as a delicious dipping sauce. Enjoy!

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or silicone spatula (for stirring)
5. Airtight storage container or clean jar

FAQ

• Can I use fresh pomegranate juice instead of bottled?Indeed, opting for fresh pomegranate juice is a splendid choice that can elevate the sauce’s freshness and flavor profile.
• How long can I store the Pomegranate BBQ Sauce?An airtight container in the refrigerator is a good place to put it. There it will keep for as long as two weeks.
• Is there a substitute for molasses?Honey or dark corn syrup can be used as a substitute, though it may slightly alter the flavor.
• What can I pair this sauce with?This sauce goes well with chicken, pork, and grilled vegetables. It makes a sweet and tangy addition to your dishes and can be used as a dipping sauce for an array of items—think tempura.
• Can this sauce be made spicy?To enhance the heat, you can add additional cayenne pepper or a splash of hot sauce.
• Is it possible to make this sauce vegan?For a vegan version, use a vegan Worcestershire sauce, as traditional Worcestershire contains anchovies and is thus not vegan.
• Can I freeze the leftover sauce? Yes, you can freeze it for up to three months. Simply defrost it in the refrigerator before use.

Substitutions and Variations

Cranberry juice or a mixture of grape and lime juice can be used in place of pomegranate juice.
Ketchup—Tomato sauce, 1 tablespoon vinegar, and a pinch of sugar.
Coconut sugar or honey: Use these in place of brown sugar for a similarly different sweetness profile.
White wine vinegar or rice vinegar can be used in place of apple cider vinegar.
Molasses: For a differing flavor, substitute dark corn syrup or maple syrup.

Pro Tips

1. Enhance Flavor Depth For an even deeper flavor, consider adding a splash of soy sauce or a dash of liquid smoke during the simmering stage. These additions can bring out richer, smokier undertones in the sauce.

2. Consistency Check If the sauce is not thickening as desired, create a slurry with 1 teaspoon of cornstarch and a little cold water, then gradually stir it into the simmering sauce. This will help achieve the perfect consistency without altering the flavor.

3. Acidity Balance If the sauce tastes too acidic for your liking, add a small amount of honey or maple syrup to balance the flavors. This will add a hint of sweetness and cut through the vinegar sharpness.

4. Infusion Option For a more aromatic sauce, add a sprig of fresh rosemary or thyme during the simmering process. Remove the herbs before storing to avoid overpowering the sauce.

5. Spice Adjustment Tailor the heat level by adjusting the cayenne pepper or introducing a pinch of red pepper flakes. Taste the sauce as it simmers and adjust according to your preference for spiciness.