ContinentalStarterHigh Protein

Pomegranate Sauce Recipe

Name: Pomegranate Sauce Recipe
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Continental
Ingredients: 2 cups pomegranate juice; 1 anardana powder (pomegranate seed powder) - peeled; 1/4 cup red wine; 1 tablespoon butter (unsalted); 1 tablespoon garlic - minced; 1 tablespoon whole black peppercorns - coarsely pounded; 1/4 cup jaggery; salt - to taste; 1 teaspoon rosemary

A high protein Continental recipe with pomegranate juice, anardana powder (pomegranate seed powder) - peeled, red wine. Ready in 40 min, serves 10.

Curated byLucas Dubois🇫🇷

Calories

515kcal

Estimated Cost

₹225-375

Carbs63g

Protein23g

Fats19g

Servings Scaler

Instructions

12 steps

1
To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy
pomegranate juice(2 cups)
2
Dissolve the jaggery in 1/4 cup of warm water and keep aside
jaggery(1/4 cup)
3
Heat a large saucepan and melt the butter on medium heat
butter (unsalted)(1 tablespoon)
4
Add the garlic and stirfry for a few seconds
garlic - minced(1 tablespoon)
5
Next add the remaining ingredients, including the dissolved jaggery and stir well to combine
jaggery(1/4 cup)
6
Check the salt and spice levels and adjust to suit your taste
salt - to taste
7
Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens
pomegranate juice(2 cups)
8
When the sauce begins to coat the back of a spoon, then you know the sauce is ready
9
Once done, turn off the heat and stir in the dried rosemary or mint
rosemary(1 teaspoon)
10
Allow it to cool and store the sauce in a glass jar
11
You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more
pomegranate juice(2 cups)
12
Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes

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Recipe Source: archanaskitchen.com

ContinentalStarterHigh Protein

Pomegranate Sauce Recipe

A high protein Continental recipe with pomegranate juice, anardana powder (pomegranate seed powder) - peeled, red wine. Ready in 40 min, serves 10.

Curated byLucas Dubois🇫🇷

Cook Time40 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

63g(49%)

Protein

23g(18%)

Fats

19g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

12 steps

1
To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy
pomegranate juice(2 cups)
2
Dissolve the jaggery in 1/4 cup of warm water and keep aside
jaggery(1/4 cup)
3
Heat a large saucepan and melt the butter on medium heat
butter (unsalted)(1 tablespoon)
4
Add the garlic and stirfry for a few seconds
garlic - minced(1 tablespoon)
5
Next add the remaining ingredients, including the dissolved jaggery and stir well to combine
jaggery(1/4 cup)
6
Check the salt and spice levels and adjust to suit your taste
salt - to taste
7
Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens
pomegranate juice(2 cups)
8
When the sauce begins to coat the back of a spoon, then you know the sauce is ready
9
Once done, turn off the heat and stir in the dried rosemary or mint
rosemary(1 teaspoon)
10
Allow it to cool and store the sauce in a glass jar
11
You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more
pomegranate juice(2 cups)
12
Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes