Pomegranate Reduction Sauce

Ingredients:

1/8 tsp. New Mexican chile powder
3 garlic cloves, minced
1 Tbsp. ginger, chopped
3 green onions, sliced
1 cup pomegranate juice
1/4 cup rice wine vinegar
1 Tbsp. tamarind paste
3 Tbsp. brown sugar
1 Tbsp. coriander seeds
2 Tbsp. soy sauce
cornstarch, optional

Instructions:

Toast the coriander seeds on the stovetop over medium-high heat in a dry pan until fragrant. Remove the coriander seeds from the pan and allow them to cool slightly, then place them in a ziplock bag and crush coarsely with a rubber mallet or drinking glass.

Combine all the ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce. Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.

Recipe adapted from a Wolfgang Puck recipe.