What are the taste qualities of this sauce?
This, of course, depends primarily onthe dish you choose to cook. Most often, the taste is sweet and at the same time tart. The sauce supplies the dish with useful substances and does not allow you to tear yourself away from eating. In addition, pomegranate sauce has a provocative and at the same time pleasant red hue. A striking representative of such sauces is the Azerbaijani Narsharab. We will start with it, but first it is necessary and important to properly prepare the dishes for use. From the dishes we will need:
- colander or sieve (with its help you can easily separate the grains from the stone);
- pan (always enameled to avoid oxidation);
- wooden spoon;
Different recipes for making pomegranate sauce
Pomegranate sauce, which came to us from the country of Azerbaijan - Narsharab Ingredients required for 1 kg of sauce:
- 3 kg of grant grains;
- garlic;
- coriander;
- dried basil.
Method of preparation:Place the pomegranate seeds in a saucepan and cook until the consistency is similar to jam. Turn the mass into puree using a wooden masher. This step must be continued until the seeds turn white. Strain the resulting mass through a colander or sieve, continue to cook the remaining clear juice. As a result, the mass should double in size, and should resemble sour cream in appearance, only, of course, bright in color. Cook for about 20-30 minutes, then add the necessary spices and cook for another 5-10 minutes. That's all. The sauce is ready to eat. This recipe is considered the easiest to prepare, but the result is very tasty. It is advisable to use all the pomegranate sauce within 10 days (it should be stored exclusively in the refrigerator). Pomegranate sauce with apple juice Ingredients:
- pomegranate - 3 pcs.;
- sugar — 3 tbsp. l.;
- coriander;
- cloves;
- starch;
- nutmeg;
- apple juice (can be from the package).
Method of preparation:First, you need to completely clean all 3 pomegranates. Next, you need to make juice from their seeds, after which you need to strain the resulting mass. Mix the resulting mass with apple juice, pour the mixture into a saucepan and heat it up (but under no circumstances should you boil it!). Next, you need to add the pre-prepared seasonings (except starch), do not forget about the sugar. Mix the entire composition and return it back to the fire. Now bring it to a boil, simultaneously add starch, while do not forget to stir to avoid lumps. That's it, the sauce is ready. This sauce can be used both warm and cold. In this case, the combination of pomegranate and apple will give your dish a unique taste, and will give you unforgettable pleasure. As already mentioned above, this sauce can be used with any products: meat, fish, ice cream, and so on. Here are a few recipes.
Recipes of dishes with pomegranate sauce
Beef in pomegranate sauce Ingredients:
- beef (veal) — 600-700 gr;
- pomegranate sauce;
- onion - 1 head;
- black pepper;
- salt - 1 tsp;
- flour - 2 tbsp;
- greens (to your taste, fresh or dried - it doesn’t matter);
- vegetable oil - 2 tbsp.
Method of preparation:If the meat was frozen, it must be defrosted, but not completely, it will be easier to cut. Cut the meat into squares of approximately 2 by 2 cm, then transfer the resulting pieces to a cup, where everything is poured with pomegranate juice. Then leave for 2 hours so that the beef or veal absorbs all the juices. After two hours, fry all the meat without marinade in a preheated frying pan with oil until a caramel crust forms (do not forget to stir to avoid burning). Take a baking dish and place all the fried meat (the beef should be black), then begin to prepare the marinade. To do this, first chop the onion (if you like a rich onion flavor, then cut into rings or half rings), fry until golden brown, then add flour, add about a liter of water, mix thoroughly, add salt, pepper, herbs and mix again. Next, let it sit for 5-10 minutes and add the marinade to the meat. Cover the unfinished dish with a lid or foil and place it in the oven preheated to 200°C for 40 minutes. About 20 minutes before the end of cooking, take the dish out and remove the lid or foil, then put it back. Enjoy! This recipe is good because the meat becomes soft and simply melts in your mouth. Don't forget about the rich taste. Salmon in pomegranate sauce Ingredients:
- salmon;
- pomegranate sauce;
- honey - 2 tbsp;
- vegetable oil (can be olive);
- black pepper;
- salt;
- grains of pomegranate (for decoration);
- bow;
- lettuce leaves.
Method of preparation:To prepare the sauce for this dish, we will need juice (pomegranate), vinegar and honey. Mix everything and put the mixture aside for 10 minutes, then add the pre-prepared spices, salt and oil. The finished mass must be thoroughly mixed. For the dish, we need 120 ml, so pour this part out and put it in the refrigerator. Next, take the salmon fillet and salt and pepper it, then put it in a bowl (preferably ceramic or glass), in this dish it will marinate. Pour the marinade over the entire fish and leave for 20 minutes in a cool place. After the time has elapsed, fry the fish on both sides. To decorate the dish, we will need a flat plate, put the washed lettuce leaves on it, add the remaining pomegranate sauce, sprinkle with herbs and pomegranate seeds. That's it! The dish is ready! This recipe is especially popular in Eastern Europe. Cheesecake with Pomegranate Sauce Ingredients:
- pomegranate - 1 pc;
- pomegranate juice;
- orange — 1pc;
- dried cherries — 1 tbsp;
- dried apricots — 1 tbsp. l.;
- mascarpone cheese — 350 gr;
- protein - 3 pcs.;
- gelatin - 3 sheets;
- vanillin - 1 tsp;
- powdered sugar - 3 tbsp;
- corn starch.
Method of preparation:Take a rectangular form and cover it with foil. Fill a separate bowl with gelatin and pour cold water. Grate the cheese and orange zest on a medium grater and mix with vanilla and powdered sugar (1 tbsp). Beat the whites well with a mixer or whisk. Pour the remaining powdered sugar into the resulting mass and mix until a thick consistency is formed. Add the resulting mixture to the cheese 1-2 tablespoons at a time, stirring. Pour the juice into an enamel pan and warm it up a little, add gelatin to the juice, mix thoroughly and leave for a while until the mass cools down. Mix both mixtures, put in almonds, cherries and dried apricots (everything should be finely chopped). Transfer the resulting mass to a previously prepared form and cover with foil. Leave in the refrigerator overnight. Then warm up the juice, add sugar. Dilute the starch with cold water (2 tbsp). As soon as the mass thickens, stop cooking. Leave in a cool place until completely cool. Place the cheesecake on a plate, pour pomegranate sauce on top, sprinkle with pomegranate seeds. The dessert is ready to eat. This recipe is very popular in America. That's all, bon appetit and all the best!
