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Autumn Fare - sauce, pomegranate, recipe

 

t=teaspoon    T=tablespoon 

 

These recipes are for your personal use only and may not be added in any form to archives other works. 

 

Pomegranate Sauce 
I have a pomegranate tree and so have no problem for a good supply in autumn. You can, however, substitute any unsweetened dark juice for this such as cranberry, cranberry-apple, current, grape or even prune. In the case of the latter two, add a few softened in cognac (or brandy) raisins or very finely chopped apple and allow to simmer a few minutes. This is wonderful in autumn with Roast Pork Tenderloin and Autumn Vegetables. A fine sauce for chicken or Cornish hen as well. 

250 ml. pomegranate juice 
1 T. mild honey 
1/2 t. minced fresh rosemary 
1/2 sm. garlic clove 
1 T. sherry vinegar 
1 t. cornstarch 
herb salt 

Add the rosemary to the juice and simmer to reduce to 100 to 125 ml. (less than half to half - depends on flavour intensity of juice) add the honey and garlic and gently simmer for a few minutes. 


Remove the garlic, add the vinegar and a pinch of herb salt. 
Make a paste of the cornstarch with a little water, stir into the sauce and allow to thicken.

 

 

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.  Recipes are not to be 

added to any form of archive or other works of any kind.  Contact the author for further information.  

The Epicurean Table 1999-2002  Patricia Conant