Pomegranate-Walnut Sauce

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* Exported from MasterCook *

 

Pomegranate-Walnut Sauce

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 194

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 large onion -- chopped

1/4 teaspoon ground turmeric

1 cup ground walnuts

2 cups Vital Vegetable Stock

(see separate recipe)

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup pomegranate juice

1/4 cup fresh lemon juice

2 tablespoons tomato paste

1/4 cup sugar or a natural sweetener

 

Makes about 3 cups, serves 6 to 8

 

Pomegranate juice is available in natural foods stores, or you can make

your own by rolling the fruit on a hard surface to break up the membranes

to yield more juice. Then, poke a hole in one end of the fruit and squeeze

the juice into a container. In addition to enhancing stuffed squash, this

sauce is a great way to liven up sauteed tofu cutlets, baked eggplant, or

grilled mushrooms.

 

Heat the oil in a large skillet or saucepan over medium heat. Add the

onion and turmeric and cook, covered, for 5 minutes. Add the walnuts,

stock, salt, and pepper and bring to a boil. Reduce heat and simmer,

covered, for 15 minutes. In a bowl, combine the pomegranate juice with the

lemon juice, tomato paste, and sugar or sweetener. Add the mixture to the

saucepan, stirring gently to mix. Simmer, uncovered for 15 minutes longer,

or until desired consistency is reached. If not using immediately, sauce

can be cooled and stored in the refrigerator in a covered container for 3

to 5 days.

 

 

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