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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I think this sauce would go really well with beef or lamb. Ingredients:
1 cup beef broth (low sodium preferred) |
1 cup pomegranate juice |
1/2 cup orange juice |
1/2 cup red wine |
1 tablespoon red wine vinegar |
1 teaspoon grated fresh ginger |
1 teaspoon grated garlic |
1/2 teaspoon ground cumin |
1/16 teaspoon harissa |
1 tablespoon thinly sliced fresh mint leaves |
Directions:
1. Combine all ingredients except for the mint leaves in a medium saucepan.
2. Bring to a boil over high heat.
3. Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
4. Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
5. Keep covered and warm until ready to serve.
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