Kriek Pomegranate Barbecue Sauce

Kriek-Pomegranate-Barbecue-Sauce-96

A tart and sweet sauce that works great with Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb, chicken and smoked duck breasts, drizzled over grilled beer-brined pork chops.  Try this sauce with vegetables like smoked eggplant, roasted bell peppers or use as a sauce for a roasted vegetable Napoleon.

Makes: 1 quart

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #31

Kriek Pomegranate Barbecue Sauce
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The flavors of cherries and pomegranate blend together with onions, shallots and cinnamon, to create a tart | sweet sauce.
Servings Prep Time
10 guest 5 minute
Cook Time
40 minute
Servings Prep Time
10 guest 5 minute
Cook Time
40 minute
Kriek Pomegranate Barbecue Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The flavors of cherries and pomegranate blend together with onions, shallots and cinnamon, to create a tart | sweet sauce.
Servings Prep Time
10 guest 5 minute
Cook Time
40 minute
Servings Prep Time
10 guest 5 minute
Cook Time
40 minute
Ingredients
Servings: guest
Units:
Instructions
  • In a medium-sized pot over medium heat, add oil, onions and shallots. Stir perodically until they are caramelized, about 10 minutes. Season with cinnamon and salt, cooking for another two minutes. Deglaze the pan with the Kriek, using a wooden spoon to dissolve any fond from the pan. Add the cherries (both fresh/frozen and dried), pomegranate molasses and orange zest, and turn the heat to low. Simmer the sauce for 30 minutes. Purée with either a stick blender (for a chunkier sauce) or in a blender (for a smoother textured sauce).
  • Serve sauce warm. Remaining sauce can be chilled and refrigerated for up to three weeks.
  • This Kriek Pomegranate Barbecue Sauce is perfect to be canned and added to your pantry or given away as a gifts.
Sean Paxton

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