white instead of the usual red type
Photo from: Choo Yut Shing
almost white, very sweet grains, a variety of pomegranate with a pale rind. [Nola. 1989:xxxviii-2; and Nola/Pérez. 1994:198]
CAMEL COLOR SAUCE ADAPTED FROM NOLA’S xxxviii-2 SALSA CAMELLINA
2-3 white pomegranates (enough to make 1 c juice)
1 slice of bread or ¼ c breadcrumbs
1 tsp freshly ground cinnamon
4 lumps of sugar
Open the pomegranates and extract the seeds. Put them on a very clean linen cloth. Press the seeds to extract the juice.
Toast bread and soak it in the juice. Add cinnamon and grind all in a mortar or food processor. Dilute it with pomegranate juice or vinegar, which is not strong. Heat, sitting constantly until thick. Prior to boiling add sugar.
 or ½ c vinegar with ½ c water