Perfect and quick pomegranate and ginger sauce

Perfect and quick pomegranate and ginger sauce

Salsa di melograno e zenzero alla perfezione

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

Pomegranate trees are a common sight over Italy and yet you hardly ever see the ruby red seeds used in cooking nowadays. However, they were commonly used in the past and their jewel-like qualities were gloriously depicted in famous paintings. They are also often portrayed as a symbol of fertility due to their many seeds. If you have a glut of pomegranates by all means remove the seeds and crush them. However if time is short and pressed pomegranate juice is available at your local supermarket buy it and be happy. You really won’t notice much difference; I have tried it on your behalf. The idea for this came from the medieval chef the Anonimo Veneziano’s recipe below:

‘Good relish for chickens. To give a good flavour to chickens. Take pomegranates and squeeze out the juice. Put into the pomegranate juice good sweet spices. If it seems too strong, mix dill/anise ground, or rose water. Alternatively use the juice of grated sour apples and juice of good sweet grapes mixed together with enough sweet spices. If you do not have grapes put in a little honey and let it boil. The spices should taste raw, not cooked, don’t allow it to cook too much or the sauce will spoil.’

Ingredients

Quantity Ingredient
4 pomegranates, juiced
or 300ml pomegranate juice
2 teaspoons mild clear honey
2 teaspoons sugar
pinch salt
10g fresh ginger, finely grated
2 cloves
small cinnamon stick
2-4 heaped teaspoons cornflour

Method

  1. Heat the juice, honey, sugar, salt, ginger, cloves and cinnamon together in a saucepan and bring to the boil. Turn down the heat and let it simmer for 5 minutes. For a runny gravy you need just 2 teaspoons of cornflour and for a relish you will need 4 teaspoons. Mix the cornflour with enough cold water to make a paste and then pour into warm mixture. Bring to the boil and cook for at least 1 minute, or until it thickens to the consistency you want. Remove from the heat and serve. The sauce or relish will keep, covered, in the fridge for around 4 days. Serve at room temperature.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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