Pomegranate Sauce

You can use this sauce as a glaze for roasted pork or chicken, to pancake syrup.

• Ready In: 2 hrs 10 mins
• Serves: 16
• Yields: 4 half pints

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.