6 ounces of pomegranate juice, make sure it is 100% juice with NO added sugars 6 ounces of tomato paste 3 heaping tablespoons of Dijon mustard, I like super spicy Maille original 1/3-1/2 cup of vinegar, I used a blend of apple cider and balsamic 1 tablespoon pumpkin pie spice 1 teaspoon smoked chipotle powder cayenne pepper to taste hot sauce to taste, I used Trader Joe's jalapeno sauce which has no added sugar
Heat the pomegranate juice in a small saucepan, bring to a boil, turn down heat to maintain a hard simmer. Simmer juice until it is to reduced 2-3 tablespoons. Stir in the rest of the ingredients. Start with the lesser amount of vinegar and add more if you need the sauce to be a bit thinner. Simmer the sauce for a few minutes, let cool, pour into a mason jar and store in the fridge. Slather on slow cooked pork, ribs, grilled chicken legs. Devour!
I also decided to try and make homemade ketchup because I can't make my favorite veggie dip without it. This also turned out even better than I had imagined it would. And it was so easy!
8 ounces of apple juice or cider 6 ounces of tomato paste 1/3-1/2 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon Trader Joe's pumpkin pie spice 1/2 teaspoon unrefined sea salt
Heat the apple juice in a small saucepan, bring to a boil, turn down heat to maintain a hard simmer. Simmer juice until it is reduced 2-3 tablespoons. Add the tomato paste and cook for a couple of minutes. Remove from heat and stir in the rest of the ingredients.Start with the lesser amount of vinegar and add more if you need the ketchup to be a bit thinner.Let cool, transfer to a mason jar and store in the fridge. Mix with homemade mayo and chopped dill pickles to make the best veggie dip ever. Devour!