Some dishes literally demand to themselves addition in the form of garnet sauce. It not only softens texture of meat, fish or vegetables and enriches their taste, but also accelerates digestion and improves health in general.
Azerbaijani garnet sauce
Ingredients:
- 1.5 kg of ripe pomegranates; - on a pinch of cinnamon, nutmeg and ground black pepper;
- 1/4 tsps of salt. Cut grenades on halves and knock on outer side with a tablespoon or the handle of a knife, beating out the kernels which sat down deeply pull out fingers. Keep in mind, grains have to be bright red, pink don't suit for sauce. Put a pan with them on average fire and heat, crushing contents a masher and periodically stirring slowly with a scapula. Both that and other device have to be from a tree or plastic, but in any way not metal which will react with fruit acid.
You weary grenades until stones separate from pulp and will turn white. Then shift the turned-out weight in the colander established over other pan. Continue to press it and to wipe juice through cells. Put ware with the filtered red liquid on a plate. You cook sauce, won't thicken to consistence of sour cream yet. Season it I will merge also spices at the very end of cooking, cool, pour in a glass jar and remove in the fridge.
Georgian garnet sauce
Ingredients: - 2 large pomegranates; - 50 g of walnuts; - 30 g of cilantro; - burning pepper; - 1 segment of garlic; - 100 ml of water; - 1 tsps of sugar; - 1/2 tsps of salt. Properly mash grenades, make an incision at the basis and pour out juice in a glass. Crush walnuts in a mortar or the coffee grinder, small chop cilantro and burning pepper. Clean and crush garlic segment in a special press. Connect all prepared ingredients, add waters, fill salt, sugar and mix.
French garnet sauce
Ingredients: - 100 ml of fresh pomegranate juice; - 100 ml of red wine; - 1 tsps of sugar; - on 1/2 tsps of salt and a dried basil; - 1/3 tsps of ground white pepper; - 1 segment of garlic; - 3/4 tablespoons of starch. Marry a fruit juice and a half a portion wines, pour sugar, salt, spices, put pounded garlic. Pour mix in a stewpan and warm up at a moderate temperature before weak boiling. Dissolve starch in the remains of wine and enter into garnet weight at continuous stirring. Take sauce on fire of half-minute more and remove from a plate.
Hot garnet sauce
Ingredients: - 3 large fleshy plums; - 100 ml of fresh pomegranate juice; - 2 tsps of table horse-radish; - 50 ml of olive oil. Remove a thin skin from plums, pull out stones and pound pulp to a condition of puree. Shake up it in the blender with the pomegranate juice grated by horse-radish and olive oil.