Preparation / Directions:
Cut the blossom end off the pomegranate, then score the rind in 3 to 4 lengthwise sections, being careful not to cut through the skin. Immerse your pomegranate in a basin of fresh water and break it apart. (This will keep you from getting squirted by the juice, which stains pretty much everything it touches.) Working underwater, encourage the small red seeds out of the pomegranate with your fingers. The cleaned fruit will sink and the pith will float. You should have about 1 cup seeds. If you have less, either clean another pomegranate or adjust the amount of sugar.
Place the seeds in a small saucepan with the sugar. Mash well with a potato masher until the pomegranate seeds have yielded their juice (which should be considerable). Set the mixture aside for a day or so.
Stir the mixture well, re-incorporating any sugar which settled to the bottom. Bring to a boil; simmer 2 minutes or so, then remove from heat. Strain syrup through a fine-mesh strainer; pour into clean lidded jars and refrigerate.
|
