Tangy Pomegranate Glaze
This vibrant and tangy Pomegranate Glaze is a delightful sauce that elevates any protein dish with its rich flavors and aromatic spices. Adapted from a classic Wolfgang Puck recipe, this glaze combines the sweet and tart notes of pomegranate juice with the zesty warmth of ginger and garlic, creating a versatile sauce perfect for marinating, grilling, or glazing meats. Whether you choose to serve it over succulent pork, juicy chicken, or tender beef, this sauce guarantees to impress your family and guests alike with its gourmet flair and delightful complexity.
N/A
Servings
75
Calories
11
Ingredients
Ingredients
Cayenne pepper
1/8 teaspoon (ground)
Garlic
3 cloves (minced)
Ginger
1 tablespoon (chopped)
Green onions
3 (sliced)
Pomegranate juice
1 cup (fresh)
Rice wine vinegar
1/4 cup
Tamarind paste
1 tablespoon (or concentrate)
Brown sugar
3 tablespoons
Coriander seeds
1 tablespoon (toasted)
Soy sauce
2 tablespoons
Cornstarch
optional (for thickening (mixed with cold water))
Instructions
1
Begin by toasting the coriander seeds in a dry skillet over medium-high heat. Stir frequently for about 2-3 minutes or until fragrant. Be careful not to burn them.
2
Once toasted, remove the coriander seeds from the heat and allow them to cool slightly. Transfer them to a ziploc bag and crush them coarsely using a rubber mallet or a heavy glass.
3
In a medium-sized saucepot, combine the crushed coriander seeds, cayenne pepper, minced garlic, chopped ginger, sliced green onions, pomegranate juice, rice wine vinegar, tamarind paste, brown sugar, and soy sauce.
4
Heat the mixture over medium heat and bring it to a simmer. Allow it to cook, stirring occasionally, until it thickens to a sauce-like consistency, approximately 15-20 minutes.
5
If you wish to thicken the sauce further, mix a small amount of cornstarch with cold water to create a slurry, then slowly add it to the simmering sauce while stirring continuously. Continue to simmer for an additional 2-3 minutes.
6
If desired, strain the sauce through a fine-mesh sieve to remove solids for a smoother texture. Serve warm over your choice of grilled or baked meats.
Nutrition Information
0.25
Fat
17.5
Carbs
0.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Pomegranate Glaze?
Tangy Pomegranate Glaze is a vibrant and flavorful sauce inspired by a Wolfgang Puck recipe that combines sweet and tart pomegranate juice with zesty ginger and garlic.
What are the primary flavor notes of this glaze?
The glaze offers a complex profile of sweet and tart notes from pomegranate juice, combined with the warmth of ginger, garlic, and aromatic coriander.
Which proteins pair best with this sauce?
This versatile glaze is perfect for succulent pork, juicy chicken, or tender beef dishes.
How do I prepare the coriander seeds?
Toast them in a dry skillet for 2-3 minutes until fragrant, then transfer to a bag and crush them coarsely with a mallet or heavy glass.
What is the cooking time for the sauce?
The mixture should simmer for approximately 15-20 minutes until it reaches a thick, sauce-like consistency.
How can I make the glaze thicker?
Mix a small amount of cornstarch with cold water to create a slurry and slowly stir it into the simmering sauce for an additional 2-3 minutes.
Should I strain the sauce?
Straining is optional; use a fine-mesh sieve if you prefer a smoother texture without the solid pieces of ginger, garlic, and seeds.
What are the main ingredients in this recipe?
The key ingredients include pomegranate juice, coriander seeds, cayenne pepper, garlic, ginger, green onions, rice wine vinegar, tamarind paste, brown sugar, and soy sauce.
Can I use this glaze as a marinade?
Yes, this sauce is designed to be used for marinating, grilling, or glazing various meats.
How many calories are in a serving?
There are approximately 75 calories per serving of this glaze.
Does this recipe contain soy?
Yes, the recipe requires 2 tablespoons of soy sauce.
How much pomegranate juice is needed?
The recipe calls for 1 cup of fresh pomegranate juice.
What type of vinegar is used?
The recipe uses 1/4 cup of rice wine vinegar.
Is this glaze spicy?
It contains a small amount of heat from 1/8 teaspoon of ground cayenne pepper.
How much ginger should I use?
The recipe calls for 1 tablespoon of chopped ginger.
Can I use tamarind concentrate instead of paste?
Yes, you can use either 1 tablespoon of tamarind paste or tamarind concentrate.
How many garlic cloves are included?
The recipe uses 3 minced cloves of garlic.
What is the fat content of this sauce?
The glaze is very low in fat, containing only 0.25 grams per serving.
How much brown sugar is in the recipe?
It requires 3 tablespoons of brown sugar to balance the tartness.
What kind of onions are used?
The recipe uses 3 sliced green onions.
How many carbohydrates are in a serving?
Each serving contains approximately 17.5 grams of carbohydrates.
Is the cornstarch required?
No, the cornstarch is an optional ingredient used only if you wish to thicken the sauce further.
Who is the inspiration for this glaze?
This recipe is adapted from a classic recipe by Wolfgang Puck.
How much protein is in the glaze?
The glaze contains 0.5 grams of protein per serving.
How much coriander seed is needed?
You will need 1 tablespoon of toasted coriander seeds.
How do I know when the coriander is toasted?
The seeds are toasted when they become fragrant, which usually takes about 2-3 minutes of frequent stirring.
Can I serve this glaze warm?
Yes, it is recommended to serve the sauce warm over your choice of grilled or baked meats.
What is the preparation for the cayenne pepper?
The cayenne pepper should be ground for this recipe.
Is this a gourmet-style sauce?
Yes, it is described as a gourmet sauce that adds complexity and flair to protein dishes.
How many ingredients are in this recipe?
The recipe features a total of 11 ingredients.