Cooking pomegranate sauce Pomegranate sauce with a rich palette of flavors is ideal for meat, fish, shish kebab, grilled vegetables !!! Due to the starch, it does not turn out to be liquid, garlic and basil give the right spicy note, this sauce can both water the dish and dunk the pieces of food into it! Pomegranate sauce is made to taste sweet and sour, pomegranate juice should be taken only freshly squeezed (how to make the juice from pomegranate seeds at home in a minimal short time is described in detail in the recipe Shish kebab in a pork oven), and the wine should be used red sweet or semisweet! Excellent sauce, we really liked!
Ingredients:- Pomegranate 130 g
- Salt 0.5 tsp.
- Wine red semisweet 100 ml
- Potato starch 0.75 tsp.
- Pepper black ground 2 pinch
- Sugar 1 tsp.
- Basil dry 0.5 tsp.
- Step 1 For the preparation of pomegranate sauce we will need such products: red semisweet wine, pomegranate seeds, garlic, salt, sugar, potato starch, dry basil, black pepper.
- Step 2 From the grains of pomegranate squeeze juice. From 130 g of grains is obtained 100 ml of pomegranate juice.
- Step 3 To the juice, pour in 50 ml of red semisweet (or sweet) wine.
- Step 4 Add the salt, sugar, chopped garlic, basil, black pepper. We pour into a pan or a ladle and put it on the fire, let the sauce boil.
- Step 5 In the remaining wine, we grow starch. When the sauce is already boiling - we reduce the fire to a minimum and pour the starch into a saucepan, stirring constantly.
- Step 6 Warm the sauce, stirring constantly, about 30 seconds and remove from heat.
- Step 7 We serve in portions or in a general sauce-boat for meat and fish.