Pomegranate Sauce

1. 1

   Cut Pomegranates in half and put seeds through a juice reamer.

2. 2

   Strain juice through a damp jelly bag or several layers of damp cheesecloth.

3. 3

   Measure 5 cups of pomegranate juice.

4. 4

   In a large saucepot combine the pomegranate juice, lemon juice and sugar.

5. 5

   Bring to a boil, stirring constantly until sugar dissolves.

6. 6

   Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.

7. 7

   Simmer, stirring often, until product is reduced by half.

8. 8

   Ladle hot sauce into sterile, hot jars.

9. 9

   Leave 1/4 inch head space.

10. 10

    Wipe rims and adjust caps.

11. 11

    Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

12. 12

    This makes 4 half pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.