Pomegranate sauce - the best recipes. How to cook pomegranate sauce.

Pomegranate sauce - the best recipes. How to cook pomegranate sauce.

Pomegranate sauce - general principles and methods of cooking

You can say pomegranate sauce is almost a concentrated juice with spices. Ideally, it does not contain any preservatives or additives. Externally, this is a viscous maroon liquid obtained from pomegranate, which is evaporated with spices for a long time. It is used as a seasoning for meat or fish, as well as a marinade or an additive to exotic salads, desserts, ice cream.

Pomegranate is the best supplier of iron in the human body. Pomegranate sauce is extremely useful for women, as they lose a large amount of iron every month, which can trigger a drop in hemoglobin. It should be noted by women who are planning a pregnancy. For men, the sauce will also help support vital functions.

With pomegranate juice, meat is absorbed much better. The sweet and tart taste of the sauce gives dishes a delicacy, opens up additional flavors. In addition, it has an interesting bright color. A typical representative of pomegranate sauces is the famous Azerbaijani Nasharab.

Pomegranate sauce - food preparation

In order to prepare the sauce at home, you need only a pomegranate and some spices. Prepare a sieve or a colander so that you can easily separate the seeds from the grains. Boil the sauce wake in an enamel saucepan so that it does not oxidize. Important: press the grain and mix the juice better only with a wooden spoon.

Pomegranate Sauce - the best recipes

Recipe 1: Narsharab - Azerbaijani pomegranate sauce

This is the simplest form, but, nevertheless, very tasty. “Nasharab” in Azerbaijani language sounds like pomegranate wine. You can prepare the sauce in large volumes, although it is advisable to keep it in the refrigerator for no more than 10 days.

Ingredients: For 1 kg of sauce you will need 3 kg of pomegranate seeds. Spices - to taste. You can add a little crushed garlic, a few coriander seeds, dried basil.

Method of preparation

Put the grains in a saucepan and boil like regular jam. We press with a wooden press to get puree, we also interfere with a spoon. We continue the procedure until the bones are white. Rub the residue through a sieve or an ordinary colander. The resulting juice stir in the pan and boil until it is approximately twice as small. It should be the consistency, like sour cream. Check this way - a small amount cool on a spoon. It will take about 20-25 minutes to boil the juice, then strain it and pour it into glass bottles.

Recipe 2: Pomegranate Sauce with Apple Juice

Pomegranate juice mixed with apple is an incredibly tasty combination. This sauce is very refined, it can be used in a cold and warm form. Pomegranate take a whole, but apple juice is suitable from the package.

Ingredients: three medium pomegranates, sugar (3 spoons), coriander beans, cloves, nutmeg, apple juice.

Method of preparation

Clear the seeds from the pomegranate fruit from membranes, squeeze the juice and strain the resulting juice. Mix with apple juice. Heat, but do not boil. Remove from the stove and add sugar and seasonings. Heat again. Stir starch with a whisk, pour into bottles or jars and close. If you wish, you can add a little lemon juice.

Sample dishes with pomegranate sauce

Recipe 1: Salmon in pomegranate sauce

In Eastern Europe - this is one of the favorite dishes. Juicy fruit came here from neighbors - from the coast of the Mediterranean Sea. In this dish the pomegranate performs a double mission - this is marinade for salmon and gravy, when the fish is already cooked.

Ingredients: salmon (2 fillets), pomegranate syrup (120 milliliters), wine vinegar (60 g), honey (2 tablespoons), olive or other vegetable oil, salt, pepper, pomegranate seeds for decoration, salad, green onions.

Method of preparation

Prepare pomegranate sauce from pomegranate juice, vinegar and honey. Mix the ingredients and leave for 10 minutes. Then add oil and spices, salt. Stir the resulting mass and add chopped onion and pomegranate grains to it. Pour out of the tank 120 milliliters and refrigerate. Salmon fillet salt and pepper.

Put the pieces in a glass or ceramic vase for pickling and cover with syrup. The fish must be completely covered with marinade. Cover with a lid in the refrigerator or in a cold place for 20 minutes. Fry the fish well in a pan or grill and put it on a dish covered with lettuce leaves. Pour over the remaining pomegranate sauce and serve.

Recipe 2: Eggplants in pomegranate juice

It is best to take small eggplants, so that at first they would not even have to cut. But if there were none, take what is in the fridge.

Ingredients: eggplants (half a kilo), pomegranate (1 piece), coriander seeds, garlic clove, wine vinegar (1 spoon), shallots (2 pieces), black pepper, salt, coriander greens.

Method of preparation

Cut the eggplants into slices or slices, salt and leave for a while to make the glass excess liquid along with bitterness. Grind coriander seeds in a mortar, chop the garlic and heat the oil in a pan. Add coriander seeds to it and leave for a few minutes.

Separately mix the pomegranate juice and honey, add vinegar, filter the oil directly into the sauce, whisk it well and mix and beat. Mix the juice and shallots, pour the sauce and put in the refrigerator. Eggplants are fried in vegetable oil and spread on a dish. Pour the sauce and cool. This is a cold sauce - put it in the fridge and use as needed. Served with pomegranate seeds and finely chopped coriander.

Pomegranate Sauce - useful tips from experienced chefs

Simple pomegranate sauce can be complicated by the addition of wine. This is a real sauce for adults, it has a savory sweet-tart taste. Mix a glass of pomegranate juice and a glass of dessert or semi-sweet red wine, some salt and a few peeled whole cloves of garlic. Then we cook according to a familiar recipe - boil it to half the volume. Add a teaspoon of basil and a little black pepper. If you like spicy, add a little chili.

Cool and pour into bottle.

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