Pomegranate sauce
Description
Minimum ingredients — excellent result. Look, serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Remove the seeds from the pomegranate, place them in a separate container, and lightly crush the seeds with a spoon or masher to release the pomegranate juice.
- 3
Step 3
In a small saucepan, mix pomegranate seeds, liquid honey, soy sauce, two garlic cloves cut into several pieces, a bay leaf, and parsley. The mixture will not be very liquid, so I recommend adding 100 ml of water so that all the ingredients can cook well and fully blend their flavors and aromas.
- 4
Step 4
Boil all the contents of the pot for 7 minutes after it comes to a boil. The aroma will be absolutely amazing.
- 5
Step 5
Now remove the saucepan from the heat and strain the sauce through a sieve.
- 6
Step 6
Return the liquid sauce to the saucepan, taste it, and add a little salt if needed. Also add about 0.5 tbsp of flour (you can use cornstarch), mix well, and simmer the sauce until it thickens.
- 7
Step 7
The sauce is ready, it's not too thick, spreads well, but is still sufficiently viscous. If you want a thicker sauce, add 1 tablespoon of flour.
- 8
Step 8
This sauce is perfect with any meat—shish kebab, a large piece of meat roasted in the oven, or simply grilled. With this sauce, the meat will take on new flavors and aromas.