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Pomegranate sauce

Pomegranate sauce, Prescriptions, Any category, Any kitchen, Sauces and marinades, Azerbaijani cuisine

Ingredients portion 10

Pomegranate juice 500ml

Sugar 2 tablespoons

Lemon ½ piece

Starch 1 teaspoon

Salt to taste

Ground black pepper to taste

Cooking instructions 20 minutes

1 Bring half the pomegranate juice to the boil with the sugar. Boil until the juice has reduced by half.

2 Add the starch to the remaining juice and mix well.

3 Pour the cold juice into the simmering sauce, stirring.

4 Bring the sauce to the boil, stirring constantly, then remove from the heat. Add the lemon juice, salt and pepper.

Gazpacho with homemade croutons

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .