Sunday, 3 June 2012

Red Red Wine Sauce

NAME: _Red Red Wine Sauce

1 - 2 cups red wine
1 cup tomato paste
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp pomegranate syrup
1 cup water
1 chicken stock cube (or replace the cup of water with chicken stock)
2 tsp raw sugar
3 tbsp basil
1 clove garlic

Heat the oil in a saucepan, finely chop the basil and add it. Crush the garlic clove and add it (with skin) to the oil. Heat gently for five to ten minutes, then add the balsamic vinegar, raw sugar, pomegranate syrup, and tomato paste, stir together and allow to warm together for another five to ten minutes. Add the red wine and chicken stock and bring to a slow simmer, let simmer for as long you like. (I leave mine until 30 minutes total time has elapsed.)

Pass through a strainer and use as required.

I've served poultry, pasta, and rabbit with this sauce. Use your imagination!

The sauce should be a bit sweet and the red wine should come through strongly - the pomegranate syrup picks up and strengthens the wine flavour beautifully. Good basil (fresh, or that you've dried for yourself) is another important component.



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