After expirementing with mint and frash raspberry sauce the last two weekends, I decided to try making pomegranite sauce. I like pomegranites and I like making sauces so I decied to try and combine the two together. I totally made this recipe up so I am not promising anything but I like it. I like just making recipes up now.
First cut up and pull the gems out of the pomegranite. Watch out it stains really bad.
It is amazing just how many gems you get from one pomegranite.
Next step is to mash them all up in a big bowl (to catch slashes). It should make a lot of juice and seed mash. Don't worry if there is still some juice in the seeds, you will get it in the next step.
Pour the juice and seed mash through a fine strainer or cheesecloth. The stariner hsould be fine as long as the mesh is small because the seeds themselves are quite large. Then use a tool to smash it more to get out the remaining juice. If you were using a cheese cloth you could just twist it.
Heat in a pan on low. Add a bunch of sugar and cook it down.
When its just about done it will bubble like this and get a bit thicker. If you want it thicker keep adding sugar, but be careful not to go overboard and keep stirring it constantly, nothing is grosr than burnt sugar.
I decided to toss in a couple cloves to complete the flavor. I think it would be good served on poultry or perhaps over ice cream or cake - maybe even with white fish.
although that does not appear to be my idea of a frosted almond fantasy, it still looks damn 'tastee'
Thanks for dragging Jim and I out last night. I love going dancing and it is too rare a treat.