Narsharab, Slow-Reduced Pomegranate Sauce

What you need

• 1 l (4 cups) pomegranate juice, 100% juice, unsweetened, preferably from sour pomegranates
• 50 g (1/4 cup) sugar, less if the juice is sweet
• 1 tbsp lemon juice, only if the juice is sweet

Method

Restated from the original video

1. 1

   Pour the juice into a wide, non-reactive saucepan. A wide pan reduces faster than a deep one.

2. 2

   Add the sugar and stir until dissolved.

3. 3

   Bring to a boil over medium heat, then lower the heat so the liquid simmers gently. Skim off any foam.

4. 4

   Simmer uncovered, stirring now and then, until the volume drops to about a quarter, 45-50 min. Stir more often near the end so the bottom does not catch.

5. 5

   The sauce is ready when it coats the back of a spoon and a line drawn through it stays open for a second. It thickens further as it cools.

6. 6

   Taste and add the lemon juice if the sauce is too sweet.

7. 7

   Cool completely and pour into a clean jar. Keep refrigerated for up to 1 month.

Imported from sauce-wiki.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.