Ohh…yes. Today while making one Wholesome Chow’s delicious Gluten Free Vegan Chocolate Bundt Cakes I thought to myself, “What is the most deliciously magnificent sauce I could place atop this bountiful creation?” I opened my fridge and what did I find: Pomegranates ! God couldn’t have created a better blend of chocolate and seasonal fruit like that of pomegranate yummy goodness, so here’s my interpretation. I hope you enjoy!
2 – 3 large pomegranates, seeded and white pith removed
1 tbsp cornstarch or arrowroot
1/2 cup evaporated cane juice
Place seeds into a high powered blender or food processor and blend for 15 – 30 seconds. Strain juice with a mesh strainer into a medium sized bowl to remove the seeds and extra pulp. This should yield at least 1 cup.
Combine 1 cup pomegranate juice, cornstarch and evaporated cane juice into a medium sized sauce pot and bring to a boil. Let simmer over medium-low heat for about 3 minutes, or until thickened. Set aside.