| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Jewish |
Jewish, Sauces, Fruit, Holidays |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pomegranate juice |
| 2 |
tb |
Minced onion |
| 2 |
tb |
Chopped basil |
| 2 |
tb |
Chopped coriander |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
Boil pomegranate juice until reduced almost by half, about 7 minutes.
Remove from heat and add onion, basil, coriander and garlic. Let cool.
Yields 1 1/4 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@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.
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