Pomegranate Maple Butter Sauce

Drizzle this rich, sweet, tart pomegranate maple butter sauce on literally anything this Thanksgiving.

5 from 2 votes

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Cook Time: 20

Total Time: 20

Servings: cup

Calories: 40kcal

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.

Notes

To reheat the sauce the next day, set it out at room temperature for 30 minutes to 1 hour. This helps loosen up the sauce as it will solidify overnight. Spoon into a saucepan and reheat gently on the stovetop over low heat, regularly whisking and adding a few splashes of water to thin the sauce back out.

Nutrition

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