Autumn Fare - sauce, pomegranate, recipe
These recipes are for your personal use only and may not be added in any form to archives other works.
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
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.
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The Epicurean Table © 1999-2002 Patricia Conant