The sauce made from pomegranate juice not only decorates food with its rich burgundy color, but also adds sophistication to meat and fish dishes. Azerbaijanis often like to use pomegranate sauce in their national cuisine.
It is necessary
-
- pomegranate grains - 2.5 kg;
- salt - ¼ tsp
Instructions
Step 1
Wash the pomegranates and select all the grains from them. Take a saucepan and put them in there. Put on fire and grind the grains with a crush. Stir occasionally and press again. For this process, it is better to take a wooden crush or spoon. You will soon see the juice coming out, but do not stop until the white bones have separated from the grains.
Step 2
After all the juice has come out, take a colander and pour the pomegranate mixture into it. Place a saucepan under a colander so that the juice flows into it. When there is little fluid left, you can speed up the pumping process by crushing the grains with your hand.
Step 3
Put the resulting juice on fire. Remember to stir occasionally. Stir the sauce after boiling, otherwise it may burn. During the boil, the pomegranate juice will splash, so it is better to remove everything light from the boiling pan away. During cooking, the pomegranate juice should thicken and all the liquid should evaporate.
Step 4
The readiness of the sauce is checked as follows. Spoon the sauce and let it cool on a saucer. The sauce should thicken, resemble liquid sour cream in consistency. If the pomegranate sauce is cooked, turn off the heat under the saucepan and salt it. If you feel that something is missing in the taste of the sauce, you can add a little sugar. From the specified number of pomegranate seeds, you will get 0.5 - 1 liter of ready-made pomegranate sauce.
