Narsharab sauce

Narsharab sauce is prepared by thickening (evaporating) pomegranate juice. It adds sugar, salt and a variety of spices - basil, cinnamon, coriander, bay leaf, sometimes red or black pepper.

Narsharab sauce

To prepare this sauce, we will need:

• 
  grenades
• 
  salt
• 
  spices to taste

For making sauce juice from pomegranates is bettersqueeze yourself, not buy ready. Garnets need to be peeled off, separated from the grain. Pour the grains into a large saucepan and put it on the fire.

Press the grain of pomegranates with a wooden tolkushkoy for mashed potatoes, from time to time mixing them with a wooden spoon. This must be continued until the seeds are white.

The contents of the pot should be transferred to a large colander, and the colander placed in a large pan or basin. Continue to mix and crush the grain, you can crush the mass with your hand in the glove.

When all the juice is in a saucepan or basin,Remove the colander and put a container of juice on the fire. Periodically stirring, bring the juice to a boil. Evaporate the juice for an hour over low heat, not forgetting to stir it, so it does not burn.

According to the consistency, the ready cooled sauce narsharab should be slightly more liquid than sour cream. Ready sauce salt for 1 tsp. salt for 3 kg sauce. If desired, you can add other spices.

Cool the sauce over the cans, store it in the refrigerator.

Bon Appetit!