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Only a lazy housewife does not want to show her imagination in order to please her loved ones with a dish like homemade sauce. Its taste can not be compared with any canned product offered to customers in stores. Moreover, industrial products, which are used for making spices, leave much to be desired, their quality and freshness is always in doubt. And if you also take into account the various preservatives, food additives and flavors that are used in cooking, then the most correct decision will be to cook it at home.
Homemade sauces, such as pomegranate sauce, is a fresh, tasty, aromatic, and high-quality dish. In addition, its preparation does not take much time, but there is an opportunity to save money.
What is sauce and its varieties
The word itself comes from France “sauce” – gravy. In culinary art, this dish is simply indispensable, it is universal in its own way. Any dish is seasoned with all sorts of gravies, which bring their zest, unforgettable taste and excellent aroma to the main dish.
Sauces are so varied that you simply cannot remember all the recipes. With confidence we can say one thing: homemade gravy will be special, as the hostess is given the opportunity to experiment and add spices to her taste, spices and seasonings.
According to the method of cooking, they are hot and cold, everything is very simple, hot, those that are served hot and cold, respectively, in the cold, that is, cooled.
Sauce includes marinades, syrups, pastes, dressings, mixes that are used for both main courses and salads, and for desserts.
In sweet gravy must be fruits, berries, sugar, juices, liquors, honey and other ingredients.
A closer look at pomegranate sauce. Weigh the pros and cons of this dish. Find out what dishes it perfectly combines and makes a refined taste.
Pomegranate sauce
If you decide to make pomegranate gravy, then know that this is the perfect sauce for meat, fish dishes and dressings for various salads. As you can see, he found the main application in culinary art.
We should not forget about the beneficial properties of pomegranate, which in the preparation of dishes is basic:
- Pomegranate juice has a high potassium content, which is necessary to improve the cardiovascular system.
- For those who suffer from a disease such as anemia, the use of pomegranate juice, in which there is a sufficient amount of iron, and products prepared on its basis are also useful.
- And yet, pomegranate sauce helps the digestive tract absorb food.
What is the trick of this dish, in its essence, it represents pomegranate juice of strong concentration with the addition of spices. The maroon color gives a pomegranate sauce, and the viscosity is achieved during the heat treatment process. To bring it to the desired consistency, it should be evaporated over low heat for the allotted amount of time.
Pomegranate sauce has a sweetish, astringent taste that can be made more fragrant if you add spices to it. The recipes below will help the housewives to prepare an addition to any dish of excellent taste.
For cooking it is necessary to prepare a special dish. This is a sieve or colander in which pomegranate seeds are ground, to separate the pulp from the seed. And in order to avoid the oxidation process, you will need an enamel container and a spoon made of wood.
Let us dwell on the recipe of Azerbaijani cuisine sauce. It is considered one of the universal. The meat cooked in it will be truly divine, soft and crunchy at the same time.
Narsharab Pomegranate Sauce
In order to finally get 1 kg of finished sauce, you will need the following products:
- pomegranate grain 3 kg;
- garlic, basil (dried);
- coriander.
Pomegranate grains pour in an enamelled container and boil until the consistency of the jam (readiness is determined by the white pomegranate grains), then turn the mass into mashed potatoes with a wooden pulp, which should be drained through a sieve. The resulting juice continues to boil until the consistency of thick cream (20 – 30 min). Add the spices indicated in the recipe to the resulting mass and boil them for another 5 – 10 minutes. Narsharab pomegranate sauce is ready to eat. The remaining product can be poured into glassware and stored in the refrigerator.
Turkey pomegranate sauce
In Turkey, pomegranate sauce is especially popular, it is served with meat, seafood, chicken, as well as dressings for fresh vegetable salads. And the kebab pickled in it is simply magnificent.
A distinctive feature of pomegranate sauce from Turkey is the fact that only pomegranate is present in its preparation.
In order to get the ruby color of the sauce, the fruit should be chosen only with dark grains, sweet and sour in taste. 150 – 200 grams of sauce will be released from 2,5 kilograms of grenades.
Wash washed and dried fruits from the peel and squeeze out the juice on the juicer. Juice can be squeezed out manually, through a sieve (it will take time).
Pour the resulting juice into enameled dishes and bring to a boil over medium heat, after the bubbles appear, reduce the heat to continue to boil down to thickness.
The gravy is ready, and how to use it, decide for yourself, there will be one indisputable, it will fit almost all dishes.
Chicken with pomegranate sauce
The ideal option for cooking chicken will be pomegranate sauce, it will easily cope with its task and the dish will be excellent, fried to a golden crust, sweetish in taste, soft and savory.
The preparation of the dish will require the following products:
- a hen;
- onion 2 pcs;
- 1 garlic clove;
- oil (vegetable) 3 tablespoons;
- pomegranate juice;
- basil;
- coriander;
- oregano (dry) 1 teaspoon;
- pepper;
- salt to taste.
Start cooking. We prepare all the products, peel the garlic and onions, wash the chicken and dry it with a paper towel.
Squeeze the juice from garlic (crushed in a mortar or crushed by pressing the knife) to it add spices, oregano, pepper, salt. Next, from the pomegranate juice, coriander and basil should be prepared sauce.
Place the pomegranate juice in an enamel bowl and evaporate it over low heat, add spices, basil and coriander three to four minutes before the end of cooking. The sauce should be thick.
Add the cooked sauce and vegetable oil to the spices and garlic. All ingredients are mixed until smooth. Pour the marinated chicken into portions, add the sliced onion to it. Let it sit in a cool place for 30 minutes.
After waiting a certain time, you can fry the chicken or bake it in the oven at 200 degrees for 30 minutes.
Do not forget to serve Narsharab pomegranate sauce.
Shashlik in pomegranate sauce
It is easy to cook a great kebab, for this it should be pickled in a sauce made from pomegranate.
Ingredients required for cooking:
- meat (pork) 2 kg;
- oil (vegetable) 3 tablespoons;
- onion 4 pcs;
- pomegranate juice (natural) 500 ml;
- black pepper (ground);
- coriander;
- hops suneli;
- salt to taste.
In order for the kebab to be juicy and tasty, you should choose the right meat. The most suitable parts of carcass for this dish are ribs, neck, thigh.
Without fail, whatever meat you choose, it must be fresh.
Before marinating the kebab, it is necessary to wash the meat under running water and dry it with a paper towel, then cut it into pieces 5 cm / 5 cm.
Onion cut into slices and add to the meat, mix. Add spices to the juice from the pomegranate (pepper, hops-suneli, ground coriander), stirring constantly. The resulting mixture pour meat. Attention, it should not float in the marinade. Let it stand for ten minutes, then add vegetable oil and mix again. After that, cover the skewers with a plate on which to place the load, so that it is all in sauce, and put on the cold (up to 10 hours, and the ideal time is 48 hours).
After the meat has passed the process of marinating, it is strung on a skewer (tightly pressing the pieces to each other), and fried on a fire, while cooking the remaining sauce is watered. To make it juicy, it is necessary for the entire time of frying to turn the skewer twice.
The readiness of the dish can be judged by its golden crust and flavor. The finished dish is served on the table with pomegranate juice.