Pomegranate Sauce

Recipe for a sweet and sour sauce that pairs perfectly with kebabs, fish, and grilled vegetables. It is important to use freshly squeezed pomegranate juice for the sauce, store-bought juice won't work. The sauce is tangy with a spicy note. Drizzle it over a finished dish or use it as a dip.

Pomegranate

1 cup (seeds)

Wine

1/2 cup (red semi-sweet)

Black Pepper

1/4 tsp (ground)

Basil

1/2 tsp (dried)

Cornstarch

1 tbsp

Sugar

1 tbsp

Garlic

1/2 clove

To make pomegranate sauce, start by extracting the pomegranate seeds. Cut off the top of the pomegranate with a tail using a knife. Make shallow cuts along the light veins of the pomegranate.

Turn the pomegranate over and tap the skin with the handle of a knife or a tablespoon, the seeds will come out easily.

Now, extract the juice from the pomegranate seeds. 130 g of seeds yield about 100 ml of juice.

Place the seeds in a bag or napkin, secure the top with clips. Crush the seeds thoroughly with a rolling pin to extract the juice.

Cut off the tip of the bag and carefully pour out the juice, while the pits remain in the bag.

Pour the juice into a saucepan, add 50 ml of wine, salt, sugar, minced garlic, basil, ground black pepper. Bring the sauce to a boil.

Dissolve cornstarch in the remaining wine.

When the sauce boils, reduce heat and pour in the cornstarch mixture while stirring continuously. Keep stirring the sauce for about 30 seconds, then remove from heat.