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Recipe: Pomegranate Glaze

Posted Dec 05 2010 4:45pm

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!

adapted from Joy of Vegan Baking by Colleen Patrick-Goudreau

makes about 1 cup

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.

This glaze is perfect over any of Wholesome Chow’s Decadent Vegan Cake Mixes or poured over your own special creation.

  • Once the pomegranate fruit is picked from the tree it stops ripening but will become more flavorful after being in storage.
  • The antioxidant potential of the pomegranate fruit is thought to be up to three times higher than that of green tea and red wine.
  • Pomegranates contain about five grams of fiber per serving and are fat free.
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