Plum and Pomegranate Sauce
I had plums and wanted to use them with some pork I was cooking. I like pairing fruits with meats and other savory ingredients. I pureed the plums, then used them as the base for a sauce I needed for pulled pork. One of my dinner guests was not a big fan of more tomato based barbecue sauces, so I figured plum sauce might be a better option. I added pomegranate syrup for more tang- and for its pretty color, along with a handful of other ingredients. I let it simmer down until nice and thick, then stirred it into my pulled pork. Even the guest who said she is not normally a fan of pulled pork liked it with this sauce. It would also go well with poultry and lamb.
Plum and Pomegranate Sauce
3 T. oil- you could use butter or bacon fat, if you like
1 medium onion, minced
2 gloves garlic, minced
2 c. plum puree*
½ c. pomegranate molasses**
½ c. apple cider vinegar
2 T. honey- or a little more to taste
2 t. hot sauce- or to taste
1 t. grated ginger
Salt and pepper to taste
Heat oil in pan and cook onions until very tender. Add the garlic and cook another minute or two, being careful not to burn the garlic. Add remaining ingredients and cook until sauce is thickened, about 30 minutes. I simmer the sauce and stir more often as it reduces to avoid scorching. You should cook it down to around 2 cups. Adjust seasonings once it is cooked down. Use with pulled pork, on chicken or as a glaze for duck or even lamb.
* To make the plum puree- dip plums in boiling water for 30 -60 seconds. Remove them to a bowl with ice water to cool. Slip off skins and discard. Remove pits and discard them, too. Place plums in a blender or food processor and puree until smooth. You’ll need about 1½ pounds of plums for 2 cups of puree.
** Pomegranate molasses can be found in some grocery stores and in specialty stores. It is pomegranate juice that is boiled down until it becomes thick and syrupy.
