Pomegranate sauce is a staple in Mediterranean cooking, but kicks ass even outside its traditional domain. You’d find it in supermarkets labelled as pomegranate molasses, and is easily made at home. Whenever you're looking for a beautiful balance of sweetness and mild sourness, you should give this sauce a try. The basic pomegranate sauce is versatile; you can drizzle it over ice cream or cheesecake, glaze or marinate meats with it, or use it in Indian curries. This recipe is a glam version of the basic sauce, and you'll find all about creating versions of it here.
|Serves||4||Published||Tuesday, 24 December 2013|
|Recipe type||Dips & Sauces||Author||Manisha Sharma|
For 4 people ()
- 1/2 cup(s) pomegranate juice
- 1 tablespoon(s) onion, finely chopped
- 1/2 teaspoon(s) ginger, grated
- 1 garlic clove, finely chopped
- 1/2 tomato, grated
- 1/3 cup(s) chicken/vegetable stock/plain water
- 1/2 teaspoon(s) red chilli, finely chopped
- 1 teaspoon(s) cornflour
- 1 tablespoon(s) vinegar
- 2 teaspoon(s) sugar
- 2 tablespoon(s) red wine/sherry/whiskey
- salt, as per taste
- 2 teaspoon(s) oil
- Pour oil in a pan and heat. Once hot, add onions and cook till translucent.
- Then add garlic and red chillies. Cook for a couple of minutes to remove the raw smell of the garlic.
- Now add grated tomato paste and cook till it leaves the sides of the pan or till it does not taste raw.
- To this, add wine and cook for two minutes till the alcohol evaporates.
- Now add the stock, sugar, vinegar and cornflour mixed in pomegranate juice and let it cook till it thickens.
- Adjust the taste as per your taste. It is ready to be served.