1 clove garlic
2 chipotle chiles in adobo
1/2 cup pomegranate juice
1/4 cup balsamic vinegar
1/4 cup pomegranate arils
2 tablespoons pomegranate molasses
1 tablespoon dark brown sugar
2 teaspoons mesquite liquid smoke
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Place all ingredients EXCEPT the arils into a blender. Plus until smooth. Pour into a small pan and simmer until slightly reduced. Stir in the arils.
I came up with this recipe because I really wanted to make a barbecue sauce that featured an winter-appropriate ingredient. So many barbecue sauces seem so summery that they seem out of place in January. Pomegranates are only available here during the colder months and I like to pick some up whenever I see them. Their tangy tartness pairs wonderfully with meat, especially pork. I love this sauce on pulled pork sandwiches or in any recipe that calls for barbecue sauce. The texture isn’t strictly traditional thanks to the arils but they provide a delicious burst of flavor.