Pickles and preserves
Pomegranate molasses is made by extracting the juice from tart pomegranate seeds and simmering it for a long time until it becomes a thick, pourable syrup. The process takes care and patience, and the condiment pairs well with everything from salads to stuffed grape leaves and meatballs.
Crush the pomegranate seeds in a food processor and strain the juice through cheesecloth.
Pour the strained pomegranate juice into a wide, shallow pot. Simmer over low heat, stirring constantly, for 90 minutes, until it becomes a deep-red, pourable syrup.
Add the lemon juice and salt, and stir. While still hot, pour the thickened pomegranate molasses into clean, dry bottles.
Stay by the pot while it simmers. If the bottom scorches, the whole batch will take on a burnt smell and become unusable.
3 kilo nardan yaklaşık kaç şişe nar ekşisi çıkıyor, kaynatma süresini 90 dakikadan kısaltırsam kıvamı yeterince koyulaşmaz mı, yoksa daha geniş bir tencere kullanınca süre kısalır mı?
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