Pomegranate Juice Reduction Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a yummy tangy sauce that I adapted from a Wolfgang Puck recipe using pork, but it can also be used for chicken or beef, or as a marinade. Ingredients:
1/8 teaspoon cayenne |
3 garlic cloves, minced |
1 tablespoon ginger, chopped |
3 green onions, sliced |
1 cup pomegranate juice |
1/4 cup rice wine vinegar |
1 tablespoon tamarind paste (i use tamarind concentrate) |
3 tablespoons brown sugar |
1 tablespoon coriander seed |
2 tablespoons soy sauce |
cornstarch (optional) |
Directions:
1. Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
2. Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
3. Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
4. Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.
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