Description
Delicious sauce, with a pronounced sour-salty-sweet taste, which is suitable for fish and meat. Of course it is, but... Imagine how much it should cost really, without additives and preservatives. Of course many are too lazy to do his cooking. I assure you that there is nothing difficult in this. The most difficult part in the whole preparation is cleaning the pomegranate. I offer you the recipe of natural pomegranate sauce. Let's start...
Ingredients
-
Garnet
2 piece
-
Salt
-
Black pepper
-
Carnation
3 piece
Cooking
Choose ripe pomegranates.
Clean all the grain from the skin and from the walls.. fall Asleep in a saucepan or pan
We put on small fire and stir
When the grains are soft, press them with a potato masher. So all the grain was crushed. Constantly stir.
When the granules released all the juice, strained the resulting mass through a sieve. Well get to use all the juice
Pour the juice back into the pan and put on slow fire
Stir. The juice is evaporated very much. ATTENTION!!! The juice will boil up to a point. When it will become five times less, it will foam and begin to rise as the milk. Turn off the stove (it took me 40 minutes). Add salt, black pepper. The sauce should be slightly salty. No need to add different spices, so as not to spoil the taste of the sauce.
In a jar, which pour the sauce, put 3 cloves (for flavor)
Pour sauce on top and close the lid to the hollow cooling. After cooling, it will thicken. In the end I had about 100 grams of sauce. Here and count how much should it cost real Narsharab. Bon appetit. Thank you.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.