Narsharab pomegranate sauce

Step-by-step cooking

1. Step 1:

   

   Ingredients. I take pomegranate because juice is expensive. It is easier to press the juice of pomegranates yourself. In addition, it will turn out cleaner, without preservatives, etc.

2. Step 2:

   

   Clean the grenades.

3. Step 3:

   

   Such beautiful ones))

4. Step 4:

   

   We transfer the grains to a large saucepan, then put the pan on the stove and crush the grains with a pusher.

5. Step 5:

   

   We do this until all the grains are crushed, and the seeds from the pomegranate do not appear in the mass.

6. Step 6:

   

   Pour the mass through a colander into another pan, crushing the remaining grains with a pusher.

8. Step 7:

   

   As soon as the dry mass remains, we put the pomegranate juice on the stove on low heat.

9. Step 8:

   

   Cook, stirring.

10. Step 9:

    

    After boiling, we continue to boil the juice until it thickens.

11. Step 10:

    

    How to check the readiness of pomegranate sauce: pour a teaspoon on a saucer, let it cool. If the sauce has the consistency of sour cream (slightly thinner), then it is ready.

12. Step 11:

    

    Turn off the heat and salt the sauce to taste. You can use the following proportion: for 2.5-3 kg of sauce, 1 teaspoon of salt.

13. Step 12:

    

    Let the sauce cool and then pour into jars. We store Narsharab pomegranate sauce in the refrigerator.