4 Serves
79 Mins
Prepare the pomegranate juice and finely dice the onion.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
31 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat the olive oil in a saucepan over medium heat.
Add the diced onion and garlic to the saucepan, sautéing until softened.
Pour in the pomegranate juice and bring to a gentle simmer, allowing the liquid to reduce by half.
Season the reduction with salt and black pepper to taste, then serve warm.
9
g47
g11
g
