Pomegranate Sauce Recipe
A high protein Continental recipe with pomegranate juice, anardana powder (pomegranate seed powder) - peeled, red wine. Ready in 40 min, serves 10.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy
pomegranate juice(2 cups) - 2
Dissolve the jaggery in 1/4 cup of warm water and keep aside
jaggery(1/4 cup) - 3
Heat a large saucepan and melt the butter on medium heat
butter (unsalted)(1 tablespoon) - 4
Add the garlic and stirfry for a few seconds
garlic - minced(1 tablespoon) - 5
Next add the remaining ingredients, including the dissolved jaggery and stir well to combine
jaggery(1/4 cup) - 6
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 7
Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens
pomegranate juice(2 cups) - 8
When the sauce begins to coat the back of a spoon, then you know the sauce is ready
- 9
Once done, turn off the heat and stir in the dried rosemary or mint
rosemary(1 teaspoon) - 10
Allow it to cool and store the sauce in a glass jar
- 11
You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more
pomegranate juice(2 cups) - 12
Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes
Nutrition Facts
Per serving
Rate this recipe
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Pomegranate Sauce Recipe
A high protein Continental recipe with pomegranate juice, anardana powder (pomegranate seed powder) - peeled, red wine. Ready in 40 min, serves 10.
Curated byLucas Dubois🇫🇷
Directions
12 steps- 1
To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy
pomegranate juice(2 cups) - 2
Dissolve the jaggery in 1/4 cup of warm water and keep aside
jaggery(1/4 cup) - 3
Heat a large saucepan and melt the butter on medium heat
butter (unsalted)(1 tablespoon) - 4
Add the garlic and stirfry for a few seconds
garlic - minced(1 tablespoon) - 5
Next add the remaining ingredients, including the dissolved jaggery and stir well to combine
jaggery(1/4 cup) - 6
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 7
Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens
pomegranate juice(2 cups) - 8
When the sauce begins to coat the back of a spoon, then you know the sauce is ready
- 9
Once done, turn off the heat and stir in the dried rosemary or mint
rosemary(1 teaspoon) - 10
Allow it to cool and store the sauce in a glass jar
- 11
You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more
pomegranate juice(2 cups) - 12
Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes
About this recipe
A high protein Continental recipe with pomegranate juice, anardana powder (pomegranate seed powder) - peeled, red wine. Ready in 40 min, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
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