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Pomegranate puree with chili

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Ingredients for 4 servings:

  • 2 large pomegranates
  • 25 ml fruit juice, e.g. cranberry juice or sour berry juice
  • 1 n. B. Chili
  • Cornstarch, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Remove the seeds from the pomegranates, place them in a small saucepan, and simmer with a little juice and chili flakes, if desired, for about 15 minutes. Then transfer the mixture to a tall container and puree. If you don’t like seeds, you can strain the puree. Thicken with a little cornstarch, if desired, until the desired consistency is reached.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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