Ingredients

Title Value
1. Garnet 3 PC.
2. Sugar 3 art. l
3. Potato starch 1 art. l
4. Apple juice 100 Ml
5. Clove 3 PC.
6. Coriander 5 grains

Cooking

1. Stage

Peel the pomegranate and squeeze the juice from the berries in a convenient way for you, I used a potato crusher, then strain.

1. Stage. Peel the pomegranate and squeeze the juice from the berries in a convenient way for you, I used a potato crusher, then strain.

2. Stage

Mix pomegranate juice with apple juice, then put on fire and warm well, just do not boil. Add sugar and all the spices, dissolve the starch in a small amount of water so that when added to the sauce it does not turn out lumps.

1. Stage. Mix pomegranate juice with apple juice, then put on fire and warm well, just do not boil. Add sugar and all the spices, dissolve the starch in a small amount of water so that when added to the sauce it does not turn out lumps.

3. Stage

Put the sauce on the fire again and warm it up, enter the starch constantly stirring. Pomegranate sauce is ready, if necessary, add the necessary spices.

1. Stage. Put the sauce on the fire again and warm it up, enter the starch constantly stirring. Pomegranate sauce is ready, if necessary, add the necessary spices.

4. Stage

Bon Appetit!!!

5. Stage

Pomegranate sauce for meat and fish has a sweet and sour taste, but of course the final result will depend on the quality and taste of the pomegranates themselves. Preparing this sauce is very simple and quick, it can be stored in a jar with a lid for about a month without loss of taste and delamination. Pomegranate sauce is perfect for any kind of meat and fish, especially good with red fish. If the pomegranates are too acidic, add more sugar, and if sweet then a little salt, in general, adjust to your taste. If the sauce turns out to be too sweet then it can be served with desserts, so by preparing such a sauce you will in any case benefit.