Pomegranate sauce - and the whole world is not enough!

If you are vacationing somewhere not the Black Sea coast, then you, for sure, go to small markets where local traders sell a variety of spices. Among such spices a special place is occupied by pomegranate sauce - an unusually tasty, tart and aromatic addition to any meat dish.

But do not get upset - do not necessarily now rush to the south of our country in search of this delicacy. At home, you can perfectly cope with the task of making pomegranate sauce, the recipe can always be found on the World Wide Web.

And here is one of the possible options for making pomegranate sauce.

In order to do it, you will need ingredients such as 250 milligrams of pomegranate juice, a tablespoon of sugar, a few tablespoons of pomegranate seeds, half a tablespoon of lemon juice and a teaspoon of starch.

Pomegranate juice, more precisely its half, it is necessary to pour into a deep saucepan and put it on a slow fire. As the boiling, you need to put sugar in it and bring it to a full boil. Sauce should be cooked until it is left exactly half. Do not forget to mix it periodically and do not let it burn.

What to do with the second half of the juice? In it, you have to add starch and how to mix the resulting mass. Now in the sauce that is in the pan, you need to pour the juice, while not forgetting to mix it.

The sauce should be brought back to the boil again. After you do this, add the seeds of the pomegranate to the resulting mass, mix again and remove from the plate.

Now pomegranate sauce should be diluted with lemon juice. Naturally, it needs to be stirred again. Your task is to make the sauce a homogeneous mass.

According to the rules of serving, pomegranate sauce, like any other, is served in a special sauce dish. Now they can water any meat dish.

Some mistresses come in the following way: they buy fresh pomegranate and independently get juice from it. For this, there is no way to do without a meat grinder, which grinds grenades in a very short time. After the meat grinder, the garnet can be wiped through a sieve. Thus, you will get both juice and mashed potatoes at the same time.

You can make pomegranate sauce and with the addition of plums. They must also be crushed. You can do this in a food processor, and you do not need to remove the peel from the sink - they are a bit sour as the formula requires.

Then pomegranate sauce should be cooked on low heat, adding sugar and salt. After it cools, you can safely add any spices and seasonings.

Often, home-cooked and amazingly delicious pomegranate sauce narsharab. This is a native Azerbaijani dish. All that is needed to make this sauce is fresh pomegranates and salt.

So, it's worth starting with the purification of pomegranates. The seeds of these fruits must be put in a pot of water and start making mashed potatoes from them. It is advisable to use a wooden crush.

Gradually, the juice begins to separate from the grains. Continue to make mashed potatoes until the grains are white.

After this, all the contents of the pan must be transferred to a colander and mixed with the resulting mass. The colander at the moment must be kept above the pan or the pelvis, where the juice will flow.

Once you get the juice, it must be poured into a saucepan and put on fire, while often mixing. After boiling, the juice still continues to get in the way, otherwise it can burn out, which will spoil its taste.

The juice must be allowed to infuse and thicken, while all the liquid must be evaporated.

In consistence, the sauce should resemble sour cream. If you have achieved this state, then you can add salt to the sauce. A lot of it is not necessary to add - just one teaspoon will be enough.