Red Wine and Pomegranate Jam
Recipe By Adina Schlass
- Cook & Prep: 1 h 10 m
- Serving: 6
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
Images:
Prepare the Jam
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In a large skillet, sauté red onions on low heat till soft and caramelized approximately 15–20 minutes. Sprinkle with salt to help extract liquid. Add garlic and continue to sauté.
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Add red wine, red wine vinegar, thyme, brown sugar, honey, red wine vinegar and chicken stock. Bring to boil and turn down to a small simmer. Reduce completely till liquid has evaporated and onions have a sticky jam consistency (around 30–40 minutes). Add salt and pepper to taste.
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Remove from pan and let cool. Serve with sous vide duck breast and heritage kosher Foie Gras
Credit
Photography by Levi Teitlebaum [LT] - www.ellteephoto.com
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