Fiery Pomegranate Sauce

This recipe for Fiery Pomegranate Sauce first appeared on Taste As You Go in 2009. It appears here with updated photos.

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I've said it before, but I'm going to say it again. When I launched this blog, I had no idea what I was doing.

Every now and then, I go back to my first posts and wonder how the heck I managed to build a reader base. While my writing wasn't terrible, the photos, if any, were embarrassing. Poor lighting... Questionable angles... Half-hearted staging...

Sad. Sad. Sad.

But, I learned over time, to shoot in natural light when possible. I took more time composing each shot. I put more effort into creating photos that were nicer to look at. And I saved my money to upgrade my first digital camera.

It's been a goal of mine to take new -- and presumably better -- photos for those earliest recipes. I started chipping away at this goal years ago, but it's time to make some more progress.

So I'm updating one of the most popular recipes on my blog... a recipe that's almost ten years old and that's been viewed more than 32,000 times!

My Fiery Pomegranate Sauce starts with a cup of pomegranate juice. Then you add 1/4 cup of balsamic vinegar.

When I made the sauce for this series of photos, I used Pomegranate Quince White Balsamic Vinegar from a local shop in Bethlehem. It added a whole new layer of flavor that was irresistible!

Next, you add some soy sauce (I prefer low-sodium), some honey to balance out the tartness from the juice, and some crushed red pepper flakes. Since we like spicy food, I use 1/4 teaspoon of red pepper. It may seem like a little when you first measure it out, but once the sauce starts to reduce, the heat will intensify.

Trust your taste buds and taste as you go. Adjust the amount of red pepper to suit your personal preference.

Our favorite way to serve this Fiery Pomegranate Sauce is over grilled steak. But we've also served it as a sauce for shrimp, stir-fried vegetables, and... in a moment of pure genius... baked chicken wings.

If you like a little bit of heat, then you're going to want to add this versatile sauce to your cooking repertoire!

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One year ago: Weeknight Beef Stroganoff
Two years ago: Where I've Been
Three years ago: Cachette Bistro & Creperie - Bethlehem, PA
Four years ago: Menu Plan: January 25 - January 31
Five years ago: Date Nut Rolls {and a Bonus Gluten-Free Version}
Six years ago: A Taste of Tuscany: Trattoria La Grotta della Rana - San Sano, Italy
Seven years ago: Food Memories of Atlanta: Corner Cafe
Eight years ago: Mexico on My Mind at Maya New York
Nine years ago: The Flat Turtle Cookies
Ten years ago: Dim Sum and Ice Cream in Chinatown

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