Pomegranate Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Pomegranate juice,
2 tbsp: Minced onion,
2 tbsp: Chopped basil,
2 tbsp: Chopped coriander,
1 Clove: garlic, minced
Directions:
Boil pomegranate juice until reduced almost by half, about 7 minutes.
Remove from heat and add onion, basil, coriander and garlic. Let cool.
Yields 1 1/4 cups sauce.
Note: Pomegranate juice is used in Central Asia to add tartness to dishes,
to marinate meat or as a refreshing drink. Roll fruit as you would a lemon,
then halve with a nonreactive knife. Squeeze juice into a strainer over a
bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield
about 1 cup juice.
Recipe by: Presidents Choice Magazine
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
on Sep 13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Remove from heat and add onion, basil, coriander and garlic. Let cool.
Yields 1 1/4 cups sauce.
Note: Pomegranate juice is used in Central Asia to add tartness to dishes,
to marinate meat or as a refreshing drink. Roll fruit as you would a lemon,
then halve with a nonreactive knife. Squeeze juice into a strainer over a
bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield
about 1 cup juice.
Recipe by: Presidents Choice Magazine
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
Source from luhu.jp