Pomegranate & Red Wine Sauce
Makes: Approximately ½ cup of sauce.
INGREDIENTS
⅓ cup pomegranate seeds
1 small shallot
2 tsp brown sugar
¼ tsp ground sumac
⅓ cup Cabernet Sauvignon of choice
¼ tsp harissa paste
Salt & pepper to taste
METHOD
Peel and finely chop the shallot.
Add all the ingredients to a small pan and bring to a simmer on medium heat. Continue to cook until the wine has been almost entirely absorbed, and the shallot and pom seeds are soft and mushy. Increase the heat to medium-high and cook the sauce till it is a thick, chunky paste.
Take the pan off the heat and transfer the sauce to a blender vessel. Let it cool down completely at room temperature, then blend till smooth. Set aside till it is time to plate.
Use as a dipping sauce with some crispy lamb meatballs!
