Most fruits are associated with the summer months, but the pomegranate is generally in season from October to January, making it a great fruit to add much-needed Vitamin C and beautiful color to dishes in the winter. When combined with the sweet, tangy red juice of blood oranges, this sauce is an easy way to add gorgeous color and a splash of sweet to any cheesecake.
What you’ll need:
1 Pomegranate (or 1 cup of pomegranate seeds)
1 Blood Orange
1 tbsp sugar or agave syrup
Mesh strainer or sieve
1. Remove the seeds from the pomegranate. Wash thoroughly to remove the white, bitter pith.
2. Peel the blood orange, and slice segments into 1/2 chunks
3. Add pomegranate seeds and blood orange segments to a small saucepan, and add 1/4 cup of water, or just enough to cover the tops of the oranges.
4. Cover the saucepan, and bring to a boil. Once the mixture boils, add your sugar or agave syrup and remove the lid.
5. Stir often, and let the mixture boil down. This will take 20 – 30 minutes, or a little longer depending on the juiciness of your fruits.
6. Once the mixture is thick, remove from the heat. With the back of a metal spoon, push the mix through your strainer to remove the seeds and skin from the orange slices.
7. Drizzle your gorgeous, handmade sauce over any cheesecake to impress your friends and family and delight their tongues. Here, we used New York and the Chocolate Truffle Cheesecakes, because the gorgeous creamy and chocolate colors really shows off the amazing rich red of the sauce. This sauce can be stored in an airtight container for up to 2 weeks in the refrigerator. Be sure to pair with our classy cocktail recipe for that perfect treat!