For this recipe, the term “sauce” is reductive because it can accompany our menu from appetizers to desserts. Inspired by Middle Eastern cuisine the pomegranate sauce does not require cooking, the juice of the pomegranate is thickened and gelatinized by chia seeds and maintains all its nutritional characteristics.

If used to flavor raw vegetables (like any type of cabbage, spinach, endive, radicchio), adding salt and extra virgin olive oil, can free the salad from the role of contour making it intriguing appetizer.

Create contrasts of flavor when used to accompany meats or mature cheeses.

Removing the pepper from the ingredients or putting a lower dose can be used as an enrichment for sweets or fruit salads.


  • 100 ml pomegranate juice (equivalent to the juice of a pomegranate)
  • 100 g of rosehip jam sweetened with apple juice
  • 18 g chia seeds
  • 6 g ground almonds
  • 6 g unsalted pistachios, chopped
  • 6 g raisins, chopped
  • orange peel organic
  • pepper q.s.

How to prepare the sauce

Pulverize in a blender chia seeds using the pulse.

Wash very well and grate the orange zest.

I got the juice centrifuging the grains of the pomegranate but you can also squeeze it with a juicer.

Add the remaining ingredients to the juice and let stand in refrigerator for about 30 minutes, so that chia seeds absorb liquid in the sauce, making it denser.

If you let it sit in the refrigerator overnight will take the sauce the consistency of jam.


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