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Blueberry Pomegranate Sauce


This antioxidant-rich fruit sauce is spiked with the bright aromas of citrus and fresh ginger. Serve with roasted turkey or pork. Ruby-red pomegranate seeds make a striking garnish.


  • 1 Cup pomegranate juice
  • 1 Tablespoon finely chopped ginger
  • 1 Tablespoon finely chopped thyme
  • Zest of 1 orange
  • 1 1/2 Tablespoon honey
  • 1/4 Teaspoon ground cloves
  • 4 1/2 Cups frozen blueberries
  • 1 Pinch of salt
  • Juice of 1/2 lemon
  • Pomegranate seeds


Combine pomegranate juice, ginger, thyme, orange zest and juice, honey, and cloves in a medium saucepan over medium heat. Bring to a simmer and cook until the mixture has reduced by half, about 10 minutes.

Add blueberries and continue cooking, stirring occasionally, until sauce is concentrated and slightly thickened, about 8 to 10 minutes. Remove from heat and season with salt and lemon juice. Cool and serve lukewarm or chilled, garnished with pomegranate seeds.