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“You can use this sauce as a glaze for roasted pork or chicken, to pancake syrup.”
READY IN:
2hrs 10mins
SERVES:
16
YIELD:
4 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut Pomegranates in half and put seeds through a juice reamer.
  2. Strain juice through a damp jelly bag or several layers of damp cheesecloth.
  3. Measure 5 cups of pomegranate juice.
  4. In a large saucepot combine the pomegranate juice, lemon juice and sugar.
  5. Bring to a boil, stirring constantly until sugar dissolves.
  6. Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
  7. Simmer, stirring often, until product is reduced by half.
  8. Ladle hot sauce into sterile, hot jars.
  9. Leave 1/4 inch head space.
  10. Wipe rims and adjust caps.
  11. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  12. This makes 4 half pints.

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