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Pomegranate Sauce

Product description Al Wadi Pomegranate Molasses is a deliciously unique way to add an exotic twist your favorite sauce marinade or dressing. It is finally one product I can pour out of the bottle and not make from scratch.


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Start by pouring your pomegranate juice in a medium pot and allowing it to come to a simmer on low-medium heat.

Pomegranate sauce. 4 4-ounce beef tenderloin steaks trimmed. Reduce the juice until it reduces down to almost half of its original. Stir and bring to the boil then reduce heat to a simmer for 10 minutes stirring occasionally.

½ teaspoon freshly ground black pepper divided. Then mix the cornstarch and water together to make a slurry that will help thicken the sauce. Well this Pomegranate Plum Sauce helps me get underwhelmed.

Put the juice in a sauce pan add the corn flour salt and pepper and water and bring to the boil. You can take all the seeds out and squeeze their juice in a potato ricer or if you dont have one you can just squeeze them like a lemon. In Mediterranean and Middle Eastern countries the pomegranate is a popular ingredient found in many traditional dishes loved for its sweet and tart flavor and for being naturally high in antioxidants.

Cut the pomegranates in halves and squeeze their juice. Into a small saucepan add all ingredients except for the cornstarch and water. Slowly add the slurry to the sauce and whisk.

The easiest way to use this sauce is to pour over your chicken bottoms or tops cover put in the oven and call it a day or a main dish for Shabbat or Yom Tov But you can also use it as a salad dressing. Filter the juice in a meshed strainer.


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