Ingredients
2 red onions, finely chopped
4 cloves garlic, minced
100g red back ginger shoots, peeled & finely sliced
500g riberries
2 tablespoons of caramelised balsamic vinegar
100ml water
Method
Step 1:
In a medium saucepan over medium heat, sauté the onions, garlic, and red back ginger until softened and aromatic.
Step 2:
Add riberries, 1 x fresh Pomegranite, balsamic vinegar and water, stirring well. Cook for 5 minutes until the berries soften and release their juices.
*If using our delicious dried riberries, soak them overnight.
Step 3:
Remove from heat and allow to cool slightly.
Step 4:
Blend the mixture until completely smooth using a high-speed blender.
Step 5:
Pass through a fine sieve for an ultra-silky texture.
Step 6:
Set aside for serving or store in an airtight container in the fridge.
🌿 Serving Ideas:
✔ Pair with roast meats, kangaroo, duck, or grilled fish
✔ Drizzle over roasted root vegetables
✔ Swirl into soups for extra depth
💡 Storage Tip: Keep refrigerated for up to 1 week or freeze in portions for later use