Makes 1 quart
Two 8-ounce bottles of pomegranate puree or juice
½ can chipotle peppers (about a 7½-ounce can of whole chiles and adobo sauce)
1 cup ketchup
2 teaspoons Dijon mustard
2 teaspoons soy sauce
¼ cup lime juice
1 cup raisins
½ cup brown sugar
½ tablespoon salt
2 bay leaves
1 teaspoon cinnamon
Preparation: Combine all ingredients in medium pot and simmer, uncovered, over medium heat for 20 minutes, stirring frequently, until mixture thickens. Take care to avoid scorching.
Presentation: Puree in blender until smooth.
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