Ingredientes

• 1/2 barra de mantequilla
• 1 taza de chalotas cortadas en finas rodajas
• 1 cda. de chile Fresno rebanado
• 1/4 taza de pasas doradas
• 1/2 taza de azúcar moreno
• 1/2 taza de vinagre balsámico
• 1 cda. de mostaza integral
• 1/4 taza de Saborizante de Granada Monin

Vaso/Copa: Culinary

Tamaño: 16.0.

Preparación

1. In a small sauce pot, melt the butter over medium-low heat.
2. Once melted add the shallot and chili pepper and sweat until fragrant and translucent, about 10 minutes.
3. Add the raisins and sweat an additional 2 minutes.
4. Add the brown sugar, vinegar and mustard and increase the heat to medium bringing the mixture to a simmer.
5. Simmer the mixture until the sugar has completely dissolved and the sauce has thickened slightly.
6. Once thickened, remove from the heat and allow to cool for about 10 minutes.
7. Stir in the pomegranate syrup until well combined.
8. Serve slightly warm or at room temperature, as desired.