Squid is easy on the wallet, full of protein, and delicious when cooked on the grill. And the cider-pomegranate sauce couldn’t be simpler. It is inspired by the Moorish cooking of Sam Clark at his restaurant Moro in London, where he uses pomegranate molasses to flavor many sauces. We replace the pomegranate molasses with cider syrup.
Author: chefalice
The mild sweetness and savory fruitiness of hard cider syrup synergize with the carrots without competing for the spotlight. Perfect as an accompaniment to rich meats or as a component in big meal-size salads, these carrots are in our regular dinner rotation.