Pomegranate Subduction Reduction
Use this sauce in the recipe for Whole Spice-crusted Lamb Brochette.
Ingredients
PreparationIngredients
- 1 cup pomegranate juice Add to list
- 1/4 cup maple syrup Add to list
- 1 cup Syncline Subduction Red (wine) Add to list
- 2 tablespoons soy sauce Add to list
- 1 teaspoon chili or harissa sauce Add to list
- 1/2 teaspoon freshly ground black pepper Add to list
Preparation
In a small saucepan, combine the pomegranate juice, maple syrup, wine, soy sauce, chili sauce and pepper. Bring to a boil and cook until reduced to a syrup, about the consistency of honey. It will thicken as it cools.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 18, 2010.
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.
Find more recipes from Lynne.
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