Pomegranate sauce
Description
Perfectly complements meat, poultry, and side dishes. The essence of preparing pomegranate sauce lies in reducing pomegranate juice with various ingredients. The choice of these ingredients determines the final flavor of the sauce. In this case, the sauce turns out spicy, sweet and sour, and very rich. It pairs wonderfully with all kinds of meat—pork, beef, veal, and poultry. I don't recommend serving pomegranate sauce with fish. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Cut the pomegranate into four pieces and remove the peel. Squeeze pomegranate juice from 3/4 of the pomegranate. Mix half of the pomegranate juice with red wine, add thyme and salt. Stir.
- 2
Step 2
Place the resulting sauce in a saucepan or skillet and simmer over medium heat for approximately 10 minutes.
- 3
Step 3
Then add the chicken broth to the sauce and continue simmering for another 10 minutes. The sauce should begin to thicken.
- 4
Step 4
Now add the juice of 1/4 pomegranate and finely chopped onion to the sauce. Continue simmering over medium heat until it reaches the desired consistency. Then let the sauce cool and serve. Enjoy!