Red Wine And Pomegranate Reduction Recipes

RED WINE AND POMEGRANATE REDUCTION

Steps:

• Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
• Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION

Steps:

• Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
• To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
• Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
• Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE

Steps:

• Heat the oil in a pan.
• Season the lamb chops with salt and pepper.
• Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
• Set the lamb aside.
• Add the shallots and sauté for 1 minute.
• Add the red wine and deglaze the pan.
• Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
• Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
• Pour the sauce over the lamb.

POMEGRANATE JUICE REDUCTION SAUCE

Steps:

• Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
• Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
• Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
• Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.