Yields: about 400ml
Prep & Cooking Time: ≤ 8mins
Type: Dip, Sauce, Dressing
Tools: Large measuring jug, whisk, small dish, non-stick pot
Like other ‘healthy’ and wholesome foods, pomegranate can play a great part in supporting a healthy diet and lifestyle! Originating from the Middle East, this lovely fruit is a good source of fibre but also contains vitamins C, E & K, iron and other antioxidants. Although there has been studies (1,2,3,4) that have indicated and helped support possible health benefits, such as protecting us against heart disease, high blood pressure, inflammation and some cancers, the evidence is still inconclusive. Nonetheless we can still enjoy this delicious fruit as one 150ml serving of (pure) juice/day or by scattering these lovely, red jewels over our porridge, yoghurt, salads, rice dishes or any other delicious plant-based meal that we desire! It can be a wonderful way not only to brighten up our meals, but to add some additional nutritional value to them. 🙂
Today we are sharing a lovely pomegranate sauce (dressing or dip)! It’s easy to make and variable depending on what you want to use it for. In all honestly though, this sauce is a ‘treat’, simply because one being we don’t really drink juice and two, unless you can source cheap pomegranates or (100%) pomegranate juice (as ‘juice drinks’ tend to have added sugar, colourings and/or additives), it can be a bit pricey to make.
If you’re feeling rich or the change in your pocket is starting to weigh you down, then we recommend that you whip up a batch! You can adjust how much starch you use to create your prefect consistency and even experiment by adding a cheeky splash of red wine and/or your favourite spices or herbs for a delicious and unique fusion of flavours! We hope that you enjoy some as a dressing over salads or a plate of steamed veggies (mmm broccoli please!) or as a dip/sauce for your plant-based burgers (or bites) or tasty crudities!
Have a great weekend everyone and happy cooking! 😀
400ml 100% Natural Pomegranate Juice (or 4 fresh pomegranates/juiced)
1 tbsp Lemon Juice (fresh or concentrated)
½-1 tbsp Fruit Sweetener (*optional)
4 tsp Potato Starch (*variable)
Need and easy-print recipe? Print here. 🙂
1. Pour the pomegranate and lemon juice into a large measuring jug. Add the sweetener (if using). Whisk together.
2. Place the starch into a small dish with equal parts water. Whisk with a fork to dissolve the flour and until combined; forming a ‘slurry’. Tip: you might want more or less potato starch depending on whether you are making a dip, sauce or thinner dressing.
3. Pour and whisk the slurry into the measuring jug.
4. Transfer the mixture into a non-stick pot. Place it over a medium-low heat. Keep whisking until the sauce starts to thicken (and/or your desired consistency is achieved); do not allow it to boil. Tip: start with a small volume of ‘thickener’. You can always add more of this ‘slurry’ mixture if you want a thicker sauce; just remove the pot from the heat and whisk through. Return to the heat and whisk until your desired thickness is achieved. Remove from the heat. Allow it to cool before storing.
5. Serve warm or cold as a dip, sauce or dressing!
Refrigerate any leftover sauce in a sterilised, air tight and resealable jar; best consumed within 5-7 days.
NHS Choices- Pomegranate: superfood or fad?
Have you tried making pomegranate sauce before? What’s your favourite (homemade) go-to sauce that you just can’t live without?!