Pomegranate sauce can be used as a spice to meat, fish, or as a marinade for ice cream, salads, desserts.
What is this sauce cooks so attractive not only Russian but also foreign?
The first use of pomegranate juice - this is an indication that the content of any additives or preservatives in a dish missing and a recipe using it would be the best.
Plus, pomegranate is a carrier of iron, not in vain, many doctors prescribed to raise hemoglobin consumption is pomegranate juice.
Also, women who are trying to become pregnant, use a sauce made from pomegranate juice or food is a must. For men, it is also very useful, as the juice helps to maintain important life-functional.
Pomegranate sauce to the meat promotes the absorption of iron in the body of any person, as well as the meat itself is absorbed much better.
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What are the palatability of the sauce?
This, of course, first of all depends on the dish that you choose to cook. Most often, the taste of sweet and tart at the same time. Sauce dish supplies nutrients and does not break away from the consumption of food. In addition, pomegranate sauce is challenging and at the same time a nice red color.
Bright representative of such sauces - Azerbaijani Narsharab. With him and get started, but first it is necessary and it is important to properly prepare the dishes to use.
From dishes we need:
a colander or sieve (it can be easy to separate the wheat from the bone);
pan (enamel sure to avoid oxidation);
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Different recipes pomegranate sauce
Pomegranate sauce, which came to us from Azerbaijan - Narsharab
Necessary ingredients for 1 kg of sauce:
3 kg of grains of grant;
Pomegranate seeds put in a saucepan and cook, consistency should get a similar jam. Mass is converted into a puree with a wooden tolkushkoy. This step is necessary to continue until such time as the bones do not acquire the color white.
Through a colander or sieve, we filter the resulting mass, the remaining pure juice continue cooking. As a result, the mass must be doubled in appearance should resemble the cream, only natural, vivid colors.
Cook takes about 20-30 minutes, then add the desired spices and cook for another 5-10 minutes. That's all. The sauce is ready.
This recipe is considered the most easy to prepare, but the result is very tasty. Preferably within 10 days of use the whole pomegranate sauce (it needs only to store in the refrigerator).
Pomegranate sauce with apple juice
Garnet - 3 pcs .;
sugar - 3 tbsp. L .;
apple juice (you can from a package).
Initially, it is necessary to completely clear all 3 pomegranate. Next, it is necessary to make the grain of their juice, and the resulting mass is necessary to drain. The resulting mass is mixed with the juice of apples, pour the mixture into the pan and heated (but in no case can not boil!).
Next, add seasonings cooked in advance (except for starch), do not forget about the sugar. The whole was mixed and returned to the fire. Now we bring to a boil, add the starch in parallel, at the same time do not forget to stir to avoid lumps. All the sauce is ready.
This sauce can also be used to heat and cold. In this case, the combination of pomegranate and apple give your dish a unique taste, and give you an unforgettable experience.
As mentioned above, the use of this sauce with all possible products: meat, fish, ice cream, and so forth. Here are a few recipes.
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Recipes with pomegranate sauce
The beef in a sauce of pomegranate
Beef (beef) - 600-700 g;
Onion - one head;
Salt - 1 hour. L .;
flour - 2 tbsp. L .;
herbs (to your taste, fresh or dried - it does not matter);
vegetable oil - 2 tbsp. l.
Meat, if it has been frozen should be thawed, but not completely, so it will be easier to cut.
Cut the meat should be about 2 squares by 2 cm, and the resulting pieces transferred to a dish where all fill pomegranate juice. Next, we leave for 2 hours, to beef or veal absorbed all the juices in itself.
After two hours on a heated pan with butter roasted all the meat without the marinade to form a caramel brown (do not forget to stir to avoid burning). Take a baking dish and place for everything fried meat (beef should be black), and then begin to prepare the marinade.
To do this, first cut the onions (if you like intense flavor of onion, then cut into rings or half rings), fry until golden brown, then put the flour, add about a liter of water, mix well, add salt, pepper, herbs and stir again.
Then, we give it brew for 5-10 minutes and send the marinade to the meat. The resulting unfinished dish cover with lid or foil and put in a preheated 200 ° C oven for 40 minutes. Somewhere in the 20 minutes before end of cooking, remove the dish and remove the lid or foil, then put back. Bon Appetit!
This recipe is good because the meat becomes soft and melts in your mouth. Do not forget about the rich taste.
Salmon with pomegranate sauce
Honey - 2 tbsp. L .;
vegetable oil (olive possible);
pomegranate seeds (for registration);
To prepare the sauce for this dish, we need the juice (pomegranate), vinegar and honey. Everything is mixed for 10 minutes and the mixture was put off, followed by adding pre-cooked spices, salt and butter. Prepare the masses must be thoroughly mixed. For meals, we need 120 ml, so this part of the cast and put in refrigerator.
Next, take the salmon and season with salt and pepper it, and then lay it in a bowl (preferably ceramic or glass), this dish is to marinate it. Fill completely all the fish marinade and leave for 20 minutes in a cool place. At any time after the fish fry on both sides.
To obtain food we need a flat plate, we put it washed lettuce leaves, add the remaining pomegranate sauce, sprinkle with herbs and pomegranate grains. All! The dish is ready!
This recipe is very popular in Eastern Europe.
Cheesecake with Pomegranate Sauce
Garnet - 1 piece;
orange - 1 pc;
dried cherries - 1 tbsp .;
apricots - 1 tbsp. L .;
mascarpone cheese - 350 g;
protein - 3 pcs .;
Gelatin - 3 plate;
Vanillin - 1 hour. L .;
powdered sugar - 3 tbsp. L .;
Take a rectangular shape, it was covered with foil. Gelatin in a separate bowl with cold water. Cheese and orange zest rub on a medium grater and mix with vanilla and powdered sugar (1 tbsp. L.).
Proteins using a mixer or corolla need to beat well. Pour the resulting mass remaining powdered sugar until a thick consistency of the mix. 1-2 tablespoons, add the resulting mixture to the cheese, stirring occasionally.
Pour the juice into the enamel pot and a little warm up, add the juice gelatin, mix well and leave for a while, until the mixture has cooled.
Combine the two mixtures obtained, place almonds, cherries and apricots (it should be sliced finely). The resulting mass transfer in a pre-prepared pan, cover with foil. At night, leave in the fridge. After a heated juice, add sugar. Starch breed with cold water (2 tbsp. L.). Once the mass thickens, you need to stop cooking. We leave in a cool place until cool.
We spread the cheese cake on a plate, topped with pomegranate sauce, sprinkle with pomegranate seeds. Dessert is ready for use. This recipe is very popular in America.