2 cups pomegranate juice (or substitute cranberry juice)
2 tablespoons pomegranate molasses
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 tablespoons finely chopped chives
½ cup pomegranate seeds
Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season to taste with salt and pepper. Remove from heat and add chives and pomegranate seeds.
