I offer you an unusual recipe for pomegranate sauce. It is prepared with the addition of water, so it turns out less concentrated. Also, to shorten the cooking time, I use starch. In my opinion, this option is worthy of your attention.
Ingredients
Step-by-step cooking recipe
Cut the pomegranate, disassemble it into seeds and put it in a saucepan.
Mash with a pusher, pour in water and cook for 10 minutes.
Strain through cheesecloth. Take away 100 ml of broth and put it aside to cool.
Add salt, sugar and spices to the main mass. Boil for 20 minutes on low heat.
Mix the starch with the cooled broth.
Pour a thin stream into the boiling sauce, stirring continuously. Cook everything together for 4-5 minutes.
Cool the finished sauce and pour it into the prepared storage containers.
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