Pomegranate Dipping Sauce with Chicken Strips
SERVES: 4 | PREP TIME: 5 minutes | COOK TIME: 25 minutes
Ingredients
½ cup fresh pomegranate juice
1 TBSP pomegranate molasses
1 TBSP lemon juice
1 TBSP white wine vinegar
3 TBSP sugar
1-inch piece of ginger, roughly chopped or sliced
½ tsp red pepper flakes, divided
1 tsp cornstarch
This zesty dipping sauce shows off the versatility of pomegranate’s natural flavors, blending notes of a barbecue glaze with a spicy, sweet and sour sauce. It’s easy to make, and even easier to crave!
Instructions
In a small saucepan, combine the pomegranate juice and molasses, lemon juice, vinaigrette, sugar, ginger, and half of the pepper flakes. Heat over medium high heat until boiling, then reduce to a simmer and cook 15 minutes, until the mixture thickens and starts to resemble a syrup.
In a small bowl, whisk the cornstarch with 1 TBSP water to create a slurry. Remove the ginger with a small strainer or slotted spoon, then stir the slurry into the pan, whisking vigorously to incorporate. Continue cooking another 10 minutes, until the sauce has thickened and will evenly coat the back of a spoon. Remove from the heat and stir in the remaining chili flakes. Allow the
sauce to cool before serving–it will continue to thicken as it cools.
Serve with baked or fried chicken tenders!