Raspberry and Pomegranate Sauce - West

Total Time
Prep 0 mins
Cook 1 hr

This was in Gourmet's 50th Anniversary edition. It was paired with cheescake, but it could go with a number of desserts and fruits. It can be made 1 day ahead; keep refrigerated.


  1. Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
  2. Mix in raspberries and sugar.
  3. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
  4. Mix in honey; bring to simmer.
  5. Cool slightly.
  6. Cover, chill until cold.
Most Helpful

Another delicious recipe! I used fresh rasberries and mesquite honey and the resulting syrup is simply lovely. Thus far, it has added immeasureably to the enjoyment of frozen yogurt, a simple citrus fruit salad. It is also beautiful.

Chef Kate June 26, 2007