Raspberry and Pomegranate Sauce - West

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.

• Ready In: 1 hr
• Yields: 3 cups

Ingredients

• 4  cups pomegranate juice
• 2 (12 ounce) bags frozen unsweetened raspberries (unthawed)
• 1⁄4 cup sugar
• 1⁄2 cup honey

Directions

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.