POMEGRANATE SAUCE
Make and share this Pomegranate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 2h10m
Yield 4 half pints, 16 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2
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