Pomegranate Sauce
- Ready In:
- 2hrs 10mins
- Ingredients:
- 3
- Yields:
-
4 half pints
- Serves:
- 16
ingredients
- 12 large pomegranates
- 1⁄2 cup lemon juice
- 1 cup white sugar
directions
- Cut Pomegranates in half and put seeds through a juice reamer.
- Strain juice through a damp jelly bag or several layers of damp cheesecloth.
- Measure 5 cups of pomegranate juice.
- In a large saucepot combine the pomegranate juice, lemon juice and sugar.
- Bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
- Simmer, stirring often, until product is reduced by half.
- Ladle hot sauce into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- This makes 4 half pints.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois