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Pomegranates are such a flexible fruit. The deep crimson, sweet-tart pomegranate arils (seeds) and juice supply a wealthy, vibrant taste and coloration to dishes past candy treats. Like they do on this Pomegranate Sauce with Mandarins, which is vegan and gluten-free. With solely 6 components, you may combine up this sauce in only a few minutes. Merely cook dinner pomegranate juice, mandarin orange juice and zest, maple syrup, and cardamom collectively, with a little bit of cornstarch to thicken it up, and stir in pomegranate arils when the sauce thickens up.

Pomegranates at a farmers market

I really like this flavorful pomegranate sauce served with savory dishes, reminiscent of veggie meatballs, lentil patties, and potato casserole. You’ll be able to even serve it in your vacation desk for a brand new tackle cranberry relish (which is what I’ve completed quite a few occasions). This pomegranate sauce additionally celebrates the autumn and winter seasonal flavors of cool climate produce, like pomegranates and citrus fruit.

This recipe comes fully from my backyard, as I’ve all of those components—save the cornstarch and cardamom—rising in my backyard. The California local weather is completely fitted to rising these Mediterranean fruits, which pair so properly collectively. In case you stay within the Golden State, strive rising a mandarin and pomegranate tree. Mandarin bushes have stunning, shiny inexperienced foliage, and aromatic flowers within the winter and early spring. Pomegranates develop in pleasant shrubby bushes with vibrant crimson flowers bringing forth spherical fruit like ornaments within the late fall and winter. Each of those fruits are full of highly effective antioxidant compounds linked with well being safety, so it’s a good suggestion to incorporate them in your eating regimen extra typically. Be taught extra about cook dinner with pomegranates right here.


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Do this beautiful, antioxidant-packed, 6-ingredient, plant-based, gluten free recipe for recent Pomegranate Sauce with Mandarins.

  • 2 cups pomegranate seeds (about 1 giant pomegranate), could use frozen if desired
  • 1 giant mandarin orange, juice and zest
  • 1 ½ teaspoons pure maple syrup
  • ½ teaspoon cardamom
  • 1 ½ tablespoons cornstarch
  • 1 giant pomegranate, seeded

  1. Whisk collectively pomegranate juice, mandarin orange juice, maple syrup, cardamom, and cornstarch collectively in a small saucepan.
  2. Warmth over medium till bubbly and thickened (about 8 minutes). Stir in mandarin orange zest and pomegranate seeds (arils) and chill till serving time.

  • Prep Time: quarter-hour
  • Cook dinner Time: 8 minutes
  • Class: Sauce
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 36
  • Sugar: 5 g
  • Carbohydrates: 12 g
  • Protein: 0.5 g

Key phrases: pomegranate arils, pomegranate sauce

For different sauce recipes, strive a few of my favorites:

Strawberry Rhubarb Sauce
Vegan Gravy with Onions
Cranberry Relish with Walnuts
Fundamental Vegan Basil Pesto

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