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Wednesday, December 24, 2014

GRANADAS ALBARSES WITH CAMEL COLOR SAUCE FOR MEATS

Pomegranate
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

Ingredients

2-3 white pomegranates (enough to make 1 c juice)[1]
1 slice of bread or ¼ c breadcrumbs
1 tsp freshly ground cinnamon
4 lumps of sugar

Preparation

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.
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[1] or ½ c vinegar with ½ c water

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