Pomegranate Ruby Port Sauce

Pomegranate Ruby Port Sauce
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Recipe for Pomegranate and Ruby Port Sauce


  • 4 cups pomegranate seeds
  • 4 cups pork or beef stock
  • 2 cups ruby port wine
  • 1 teaspoon unsalted butter


  1. Makes about 3/4 Cup
  2. Put pomegranate seeds in a cold saucepan and heat until seeds start to pop and lose their juice. Vigorously strain juice through a fine sieve to extract all the juice, about 2 cups. Boil the 4 cups of stock gently until Reduced to 2 cups. Set aside.
  3. Reduce the pomegranate juice to 1 cup, set aside. Reduce the port to 1 cup, set aside. Combine all three components and Reduce down to about 3/4 cups. Add the butter and serve over Wild Mushroom Stuffed Pork Tenderloin.