Some dishes literally require a pomegranate sauce addition. It not only softens the texture and flavor of meat, fish or vegetables, but also speeds up digestion and improves overall health.
Azerbaijan pomegranate sauce
Ingredients:
- 1.5 kg of ripe pomegranates;
- a pinch of cinnamon, nutmeg and ground black pepper;
- 1/4 tsp salt.
Cut the pomegranates into halves and tap on the outside with a tablespoon or knife handle, knocking out the seeds that are deeply seated and pull out with your fingers. Keep in mind that the beans should be bright red, pinks are not suitable for the sauce. Place a saucepan with them on medium heat and heat, crushing the contents with a pusher and stirring occasionally with a spatula. Both devices should be made of wood or plastic, but not metal, which will react with the acid of the fruit.
Simmer the pomegranates until the seeds separate from the pulp and turn white. Then transfer the resulting mixture to a colander set over another saucepan. Continue to squeeze it and rub the juice through the cells. Place the utensils with the strained red liquid on the stove top. Cook the sauce until it thickens to a sour cream consistency. Season it with salt and spices at the very end of cooking, cool, pour into a glass jar and refrigerate.
Georgian pomegranate sauce
Ingredients:
- 2 large grenades;
- 50 g of walnuts;
- 30 g of cilantro;
- hot pepper;
- 1 clove of garlic;
- 100 ml of water;
- 1 tsp Sahara;
- 1/2 tsp salt.
Mash the pomegranates well, cut at the base and pour the juice into a glass. Grind walnuts in a mortar or coffee grinder, finely
chop the cilantro and hot pepper. Peel and crush a garlic clove in a special press. Combine all prepared ingredients, add water, add salt, sugar and stir.
French pomegranate sauce
Ingredients:
- 100 ml of fresh pomegranate juice;
- 100 ml of red wine;
- 1 tsp Sahara;
- 1/2 tsp each salt and dried basil;
- 1/3 tsp ground white pepper;
- 1 clove of garlic;
- 3/4 tablespoon starch.
Mix fruit juice with half a serving of wine, add sugar, salt, spices, add crushed garlic. Pour the mixture into a saucepan and heat over medium heat to a low boil. Dissolve the starch in the remaining wine and add to the pomegranate mass with continuous stirring. Keep the sauce on the fire for another half minute and remove from the stove.
Spicy pomegranate sauce
Ingredients:
- 3 large fleshy plums;
- 100 ml of fresh pomegranate juice;
- 2 tsp table horseradish;
- 50 ml of olive oil.
Remove the skin from the plums, remove the seeds and mash the pulp until puree. Whisk it in a blender with pomegranate juice, grated horseradish and olive oil.
