Pomegranate Gastrique (Sauce)

• Pomegranates
• 1 tablespoon Sugar
• 1 to 1 1/2 Pomegranates
• Pinch salt
• Beef Broth: Roasted bones and veggies seasoned with salt & pepper. Then you take them out of the 400 oven, put in small stock pot, add water and cook for hours.
• 1 cup Good quality beef broth
• 1/2 cup Fresh Pomegranate juice
• 1 cup cooked Pomegranate seeds
• Salt & Pepper
• 1 Bay Leaf
• 1 splash Good Balsamic Vinegar
• 1 -2 tablespoons Red Currant Jam
• 1-2 teaspoons Lingonberry preserve (optional)

1. Divide the Pomegranates and take out all the juicy seeds. Do this over a collanderrnto get out as much juice as possible. Squeeze with back of a wooden spoon and then turn them over into a small pot, add a pinch of salt and a tablespoon on sugar. Cook a few minutes until more juices come out. Strain the liquid and keep the seeds and juice separate. Set a side.
2. Warm up broth and reduce, add Pomegranate juice, about 1 cup of the red seeds and S&P, Bay Leaf, splash of Balsamic Vinegar, Lingonberry jam or Currant Jelly. Cook til you like consistency.rnUse or freeze for later.
3. PS. I took took 2 Cornish Game hens, sprinkled them with S&P on the inside and seasoned salt on the outside. In the cavity I divided a clementine and shoved it in.rnI basted with the above sauce a few times in a 350 oven til they were done. (Maybe an hour) Major hit at my house with roasted veggies and salad.

sugar, salt, beef broth, beef broth, pomegranate juice, salt, bay leaf, vinegar, red currant, lingonberry

Taken from food52.com/recipes/19876-pomegranate-gastrique-sauce (may not work)