Pomegranate Plum Reduction Sauce
Use this sauce in the recipe for Whole Spice-crusted Moroccan Chicken.
In a heavy saucepan, combine the pomegranate juice, plum jam, Syrah, sweet chili sauce, soy sauce and the pepper. Bring to a boil and cook until reduced by half. It will thicken as it cools.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 16, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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