Pomegranate Sauce

Step 1: To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy

Step 2: Dissolve the jaggery in 1/4 cup of warm water and keep aside

Step 3: Heat a large saucepan and melt the butter on medium heat

Step 4: Add the garlic and stirfry for a few seconds

Step 5: Next add the remaining ingredients, including the dissolved jaggery and stir well to combine

Step 6: Check the salt and spice levels and adjust to suit your taste

Step 7: Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens

Step 8: When the sauce begins to coat the back of a spoon, then you know the sauce is ready

Step 9: Once done, turn off the heat and stir in the dried rosemary or mint

Step 10: Allow it to cool and store the sauce in a glass jar

Step 11: You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more

Step 12: Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes