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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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You can use this sauce as a glaze for roasted pork or chicken, to pancake syrup. Ingredients:
12 large pomegranates |
1/2 cup lemon juice |
1 cup white sugar |
Directions:
1. Cut Pomegranates in half and put seeds through a juice reamer.
2. Strain juice through a damp jelly bag or several layers of damp cheesecloth.
3. Measure 5 cups of pomegranate juice.
4. In a large saucepot combine the pomegranate juice, lemon juice and sugar.
5. Bring to a boil, stirring constantly until sugar dissolves.
6. Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
7. Simmer, stirring often, until product is reduced by half.
8. Ladle hot sauce into sterile, hot jars.
9. Leave 1/4 inch head space.
10. Wipe rims and adjust caps.
11. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
12. This makes 4 half pints.
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