Drizzle this rich, sweet, tart pomegranate maple butter sauce on literally anything this Thanksgiving.
I could drink this pomegranate maple butter sauce, and that’s not an exaggeration. It is so good that I want to drizzle it on everything.
While I serve this with sweet potato confit, there is simply no reason you can’t serve it at the table for guests to swirl onto their turkey, stuffing, sweet potato casserole, or add a smear to their dinner rolls. Nothing’s stopping you whatsoever. Plus, your guests will thank you big time. It would also make a lovely accompaniment to your cheese board for dipping crackers or fruit.
How to make the pomegranate maple butter sauce:
This sauce is not as complicated as it sounds, I promise.
What you need
- Pomegranate juice: I love the vibrant, tart flavors of pomegranate juice. You can also use tart cherry juice, cranberry juice, or even orange juice. Just modify the amount of maple syrup depending on the sugar content of the juice you choose to use.
- Maple syrup: You can use honey or brown sugar instead.
- Cold butter: I mount it into the sauce to give it a luxurious finish and rich flavor.
- Cornstarch: Previously, I used agar to thicken the sauce, but through testing, I’ve found I prefer cornstarch.
How to make it:
- Step 1: Simmer maple syrup and pomegranate juice together for a few minutes.
- Step 2: Make the slurry with some sauce in the saucepan and cornstarch.
- Step 3: Mount cold butter into the sauce. Whisk until combined.
- Step 4: Finish the sauce by whisking in the slurry and simmering until thick and glossy.
You can make the sauce the night before and reheat it in a saucepan. Just add water or more pomegranate juice to thin it out a bit.
Pomegranate Maple Butter Sauce
Equipment
- Saucepan
Ingredients
- ½ cup pomegranate juice or use cranberry juice
- 3 tablespoons maple syrup
- 4 tablespoons cold butter, cut into cubes
- 2 teaspoons cornstarch
Instructions
Start the sauce:
- Combine pomegranate juice and maple syrup in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes.
Make the slurry:
- Spoon 2 tablespoons of the sauce into a small bowl. Add the cornstarch and whisk until a slurry forms. Set aside.
Finish the sauce:
- Mount the cold butter into the saucepan. Whisk until glossy and combined. Simmer for 2–3 minutes. Slowly whisk in the cornstarch mixture and continue simmering until thick, 2–3 minutes more. Turn off the heat.
To serve:
- Serve the sauce warm at the table in a small bowl or gravy ladle.
To store:
- Transfer the sauce to an airtight jar or container. Refrigerate for 1–2 days until needed. See notes for reheating instructions.
