Pomegranate Orange Sauce - cooking recipe

Ingredients

1 cup beef broth (low sodium preferred)
1 cup pomegranate juice
1/2 cup orange juice
1/2 cup red wine
1 tablespoon red wine vinegar
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon ground cumin
1/16 teaspoon harissa
1 tablespoon thinly sliced fresh mint leaves

Preparation

Combine all ingredients except for the mint leaves in a medium saucepan.
Bring to a boil over high heat.
Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
Keep covered and warm until ready to serve.