If you rest somewhere off the coast of the Black Sea, then you probably go to small markets where local merchants sell a wide variety of spices. Among such spices, pomegranate sauce occupies a special place - an unusually tasty, tart and aromatic addition to any meat dish.
But do not be upset - it is not necessary now to rush to the south of our homeland in search of this delicacy. At home, you will perfectly cope with the task of preparing pomegranate sauce, the recipe can always be found on the World Wide Web.
And here is one of the possible options for making pomegranate sauce.
In order to make it, you will need ingredients such as 250 milligrams of pomegranate juice, a tablespoon of sugar, a few tablespoons of pomegranate seeds, half a tablespoon of lemon juice and a teaspoon of starch.
Pomegranate juice, or rather half of it, must be poured into a deep saucepan and put it on a slow fire. As it boils, you need to put sugar in it and bring to a complete boil. The sauce must be boiled until exactly half of it remains. Do not forget to mix it periodically and do not let it burn.
What to do with the second half of the juice? You must add starch to it and mix the resulting mass properly. Now, in the sauce, which is in the pan, you need to pour the juice, while not forgetting to mix it.
The sauce must be boiled a second time. After you do this, add pomegranate seeds to the resulting mass, mix thoroughly again and remove from the stove.
Now pomegranate sauce must be diluted with lemon juice. Naturally, it needs to be mixed again. Your task is to make the sauce a homogeneous mass.
According to the rules of serving, pomegranate sauce, like any other, is served in a special saucepan. Now they can water any meat dish.
Some housewives do the following: they buy fresh pomegranate and independently get juice from it. To do this, you can not do without a meat grinder, which grinds pomegranates in a minimum short time. After the meat grinder, pomegranates can be wiped through a sieve. Thus, you will get both juice and mashed potatoes at the same time.
You can make pomegranate sauce and with the addition of plums. They must also be ground. This can be done in a food processor, and the peel with the plums should not be removed - they are a little sour sauce, as required by the recipe for its preparation.
Then pomegranate sauce must be cooked over low heat, adding sugar and salt first. After it cools down, you can safely add any spices and seasonings you like.
Often at home they cook stunningly delicious pomegranate narsharab sauce. This is an original Azerbaijani dish. All that is needed to make this sauce is fresh pomegranates and salt.
So, it’s worth starting with peeling pomegranates. Grains of these fruits must be put in a pan with water and start making mashed potatoes out of them. It is advisable to use a wooden crush.
Gradually, juice begins to stand out from the grains. Continue to mash until the grains are white.
After this, it is necessary to transfer the entire contents of the pan to a colander and mix the resulting mass. The colander at the moment needs to be kept over a saucepan or basin where juice will drain.
As soon as you get the juice, it must be poured into a saucepan and put on fire, while stirring often. After boiling, the juice still continues to interfere, otherwise it may burn, which will ruin its taste.
Juice must be given time to insist and thicken, while all the liquid should evaporate.
The consistency of the sauce should resemble sour cream. If you have achieved this state, then you can add salt to the sauce. You do not need to add a lot of it - just one teaspoon will be enough.