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Walnut Pomegranate Sauce


About Pomegranate Sauce:

Pomegranate Syrup or pomegranate molasses has a syrup texture but a slightly astringent, sweet-sour taste. Adds a rich, tart flavour to soups, sauces and marinades. Adds "oomph" to vinaigrettes.

Combine olive oil, white wine vinegar, dash of pom' syrup, salt, pepper. Or dashes of both pom' and maple syrup, a touch of balsamic vinegar, fresh lemon juice in extra virgin olive oil. Keeps almost indefinitely in the refrigerator - stores well in a dark cool cupboard. You can even use it as a cordial. Make a barbecue sauce - onions and garlic cooked in red wine, with pom’ syrup & maple syrup.


Small onion
100g walnuts crushed finely
½ tsp each ground coriander, cinnamon, black pepper, salt.
Juice ½ lemon
2 Tbs pom’ syrup
400ml of veg stock
2 Tbs tomato puree.


Saute onions until soft, stir in walnuts on medium heat 3 mins. Add other ingredients. Bring to the boil and simmer 10-15 mins. The spices can be varied try-some ground cumin, mustard powder, or tumeric. Adjust seasoning with salt, lemon juice, adjust thickness with more stock or water.

Obviously you want something to serve this with. Recommended - pieces of baked squash or pumpkin, oven roasted aubergine slices or cubes of firm marinated tofu. Simmer in the sauce for a few minutes. Serve on a bed of rice.


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