Pomegranate sauce

Yield: 1 Servings

Measure Ingredient
2 cups Pomegranate juice
2 tablespoons Minced onion
2 tablespoons Chopped basil
2 tablespoons Chopped coriander
1 Clove garlic; minced

Boil pomegranate juice until reduced almost by half, about 7 minutes.

Remove from heat and add onion, basil, coriander and garlic. Let cool.

Yields 1¼ cups sauce.

Note: Pomegranate juice is used in Central Asia to add tartness to dishes, to marinate meat or as a refreshing drink. Roll fruit as you would a lemon, then halve with a nonreactive knife. Squeeze juice into a strainer over a bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield about 1 cup juice.

Recipe by: President's Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Sep 13, 1998, converted by MM_Buster v2.0l.

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