This pomegranate sauce has a plethora of uses.It can simply used to top vanilla ice cream, or drizzled over cake, or incorporated into a trifle, or spread out and dried into a slow over to make a fruit leather… Its uses are pretty much limited by the imagination.
I went ahead and made this from scratch, but if you have readily available pomegranate juice on hand, you can simply go ahead and bring that directly to the boil with some sugar, then thicken it with the cornstarch.
Just remember it needs to be completely cooled before used in most recipes.
3 cups fresh pomegranate seeds (arils)
1/2 cup sugar
2 tsp cornstarch
1 tsp rosewater
In a heavy-bottomed pot, put the pomegranate seeds, sugar, and two tablespoons of water and bring to a boil.
Let simmer about 10 to 15 minutes, until very liquidy and and the seeds are soft.
Blend to release any final remnants of juice from the seeds, the strain back into the same pot, discarding the solids left in the strainer.
Stir the cornstarch with the teaspoon of rosewater and another teaspoon of water until dissolved.
Bring the pomegranate juice back to boil, then stir in the dissolved cornstarch.
Keep stirring over medium heat until the mixture has thickened and coats the back of a spoon.
Pout the finalized mixture into a contained, cover with plastic to avoid a skin from forming, and allow to cool completely before chilling overnight in the fridge.