Strawberry-Pomegranate Sauce

Cover recipe- Fine Cooking, Strawberry-Pomegranate Sauce; June/July 2013

Cover recipe- Fine Cooking, Strawberry-Pomegranate Sauce; June/July 2013

A few weeks ago I was in line waiting to checkout at a home improvement store and happened to pick up the June/July issue of Fine Cooking.  I only had a few minutes to flip through it.  I ended up buying it because of a section devoted to strawberry recipes, including the cover recipe for ice cream sundaes topped with Strawberry-Pomegranate Sauce, mint and pistachios.  I’ve never bought an issue of Fine Cooking before, so I wasn’t as familiar with the magazine or their recipes.  (Shameful, I know, as a foodie.)  I was very happy with my new magazine and set off to recreate the cover recipe to share with you.

This issue also has an article devoted to the secrets for the creamiest homemade ice cream.  I’ll admit that I was a little disappointed that there isn’t a recipe in this issue for the ice cream in the cover picture, or at all in the issue–a travesty!  I ended up making my family’s favorite recipe for homemade strawberry ice cream to use in our sundaes.  Read my notes below to see what I thought of the recipe.

Print Print Recipe

Strawberry-Pomegranate Sauce

Yield: 2 cups; serves 6-8

Prep Time: 10 min 30 min

Cook Time: 2 min 30 min

Total Time: 12 min 30 min

Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It's also delicious on pound cake or waffles.


1 lb. (about 4 cups) fresh strawberries
3 Tablespoons agave nectar
2 Tablespoons pomegranate molasses
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest


Hull strawberries. Place in a blender or food processor with agave, pomegranate molasses, lemon juice and zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like.

Cover and refrigerate for up to 5 days. Serve chilled or at room temperature


*I used honey instead of agave.

*Pomegranate molasses can be found in Asian and Middle Eastern markets, and some well-stocked large grocery stores.

*If you don't like mint, you could use basil instead and it would be just as fantastic.

Source: Fine Cooking, June/July 2013

The results:

This sauce is amazing! It was hard to believe that such a simple sauce could be so good. I have always been a fan of pomegranate molasses, so it’s not surprising that I loved this recipe. I loved the complexity of flavors going on in the sundae. The sauce is incredible, as I said, but pairing it with pistachios and fresh mint made it truly amazing. Even my husband kept remarking afterwards how good it was.  The other great thing?  It comes together in a few minutes in the blender.  I love that.  Be prepared to be eating it by the spoonful.  Who needs ice cream anyway? :)

Did this recipe deserve the cover spotlight?

I think so. The section on strawberries was really fun to read. So many new recipes to try! And this recipe for the Strawberry-Pomegranate Sauce was truly unique and I will definitely be making it again and again this summer.  (But I’m still bummed that there wasn’t an ice cream recipe to go along with it!) :)

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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11 Responses to “Wine- Braised Chicken with Shallots and Pancetta”

  1. 1

    Tracey — January 7, 2010 @ 9:04 am

    I’ve borrowed this magazine from my library on at least 3 occasions to make this recipe and still haven’t done it. Your post might be just the inspiration I need to finally get to it! I’m glad to hear you loved it – it really looks wonderful!

  2. 2

    noble pig — January 7, 2010 @ 12:10 pm

    That did turn out nice, it looks so lovely in the pot.

  3. 3

    Lisa — January 7, 2010 @ 12:26 pm

    The photo of your dish is amazing! You’ve inspired me to make this dish again.

  4. 4

    Claudia — January 11, 2010 @ 12:04 pm

    This does indeed look wonderful. I may have to pick it up! Last year, as a New Year’s resolution, I cooked all the cover recipes from Bon Appetit. and posted the results in Cover Girls Cooking. I have since incorporated it into my Italian blog – but have been wondering what magazine to cook this year. Stick with Bon Appetit or go to something like Fine Cooking. This looks so good, I shall have to investigate.

  5. 5

    LilSis — January 11, 2010 @ 11:13 pm

    This looks really good. If it’s time consuming, it would be a good one to make on a Sunday afternoon when things aren’t as rushed as weekdays.

  6. 6

    Jennie — January 13, 2010 @ 6:23 pm

    This looks positively divine. A weekend dish to share for sure. Can’t wait to try it. Although, I wonder if I could just cut up a whole chicken rather than buy all the separate pieces? I usually eat pastured chicken’s which is not only better for you but the taste difference is amazing. But it’s only affordable if you buy it whole. hm…

    • Lori Lange replied: — January 14th, 2010 @ 2:43 pm

      Jennie- I’m sure you can try it with whole chicken parts. Keep the skin on!

  7. 7

    Daniel@thefoodaddicts — January 13, 2010 @ 11:33 pm

    Looks like a good hearty meal!

  8. 8

    Carl Dorsey — January 17, 2010 @ 3:19 pm

    When I grow up I want to be just like you! This is a great start and your photos are amazing. Your photo alone makes me want to try this recipe. I just started my blog and without a camera, I haven’t even posted any recipes yet. That will change this upcoming week though! Again, I really like both of your sites.

  9. 9

    Penelope — January 31, 2010 @ 4:10 pm

    HI Lori – This braised chicken dish looks absolutely wonderful. I would like to make it for an upcoming dinner party for 6 people. I really like that it can be made 2 days ahead. Since the recipe serves 4 can I just cut the recipe in half and add that amount to the 4 servings recipe? Would that work? Thank you for your help.

    • Lori Lange replied: — January 31st, 2010 @ 10:16 pm

      Penelope- Personally, I’d choose to double the recipe if you can… the leftovers are amazing! But yes, you have the right idea in terms of halving the recipe & adding to the original to feed 6. Enjoy!

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