Long story short, was invited to attend a 'dress rehearsal' at Rosa Mexicano, before their public opening. It was a great experience, with good company. We got to have more than our fair share of Pomagranite Margaritas, appetizers, entree & dessert...on the house...all so the staff could get use to the flow of the restaurant.
I signed up on their mailing list and have been recieving emails and brochures regularly.
I recieved on the other day with something I thought might be nice to have...for something!?!
Reduccion de Granada
Makes: a litte more than 1/2 cup, but it is very strong so you only need to use a little for a lot of flavor.
1 tsp Olive Oil
1/2 small white onion, finely chopped
1 large garlic clove minced
1/4 tsp red chili flakes
1 pinch dried thyme
3 bay leaves
2 whole cloves
2 turns fresh cracked black pepper
2 cups pomegranate juice
4 tsp sugar
small pinch salt
In a small saucepan, saute the onion in the olive oil until translucent. Add the garlic, thyme, bay, black pepper, cloves and chili flakes. Cook for 1 minute more.
Add the pomegranate juice, sugar and salt, bring to a boil.
Reduce heat to medium and boil for 35/40 minutes or until it is 3/4 cup.
Strain through a fine sieve, pushing hard to obtain as much liquid as possible. Let cool and use later. Store in a jar or dish well covered ifor several days, or even weeks in the refrigerator. Perfect as a sauce for grilled beef, pork or chicken.