How to make pomegranate sauce
Products
Pomegranate - 1 kilogram
Water - 1 glass
Sugar - 1/2 cup
How to make pomegranate sauce
1. Thoroughly rinse 1 kg of pomegranates, disassemble them into seeds, remove the peel and all partitions.
2. Pour pomegranate seeds with a glass of water, let it boil and cook for 5 minutes over medium heat.
3. When the pomegranate has cooled slightly, rub it through a sieve.
4. Pour half a glass of sand into the puree and cook for another 20 minutes.
5. Pour the sauce hot into half-liter jars and close.
Fusofacts
- In the classic variation of making Narsharab sauce, squeeze pomegranate juice and boil it until thick; then salt (for 1 kg of pomegranate - 1 teaspoon of salt).- Narsharab pomegranate sauce is a traditional Azerbaijani seasoning, which is obtained during the evaporation of pomegranate juice.
- You can add coriander, basil, bay leaf, black or red pepper as spices to the sauce.
- Pomegranate sauce will suit your taste with meat dishes, including kebabs, as well as fish dishes.
- The pomegranate itself contains a whole range of useful vitamins and minerals that are not replaceable for the body's work. Pomegranate is rich in vitamin C, which is responsible for our immunity, B6, which strengthens the nervous system. Vitamin B12 helps to improve blood circulation and brain activity, and vitamin P, which is part of UAHat, improves heart function. In addition, it contains trace elements such as magnesium, calcium, potassium, phosphorus, sodium and many others.
- Women note: the use of pomegranate promotes rejuvenation.