2-1/4 pounds pomegranates (4 big ones)
Sugar, see instructions
Cut off the crown and divide the fruit in half. Pick the pips out of the bitter white pith. Place the pips in your blender, pulse the pips in the blender with short bursts and strain the juice through cheesecloth.
Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil, stirring often. Reduce heat and simmer for 10 to 15 minutes, again stirring once in a while. Cool to room temperature.
Pour into a decorative bottle.
Store in the frig. for no more than a month.
boyfriend’s Mom gave me this recipe, I changed a few things, but still, I don’t get the credit for this one.
P.S. Go ahead and just double it, except for the beef and onion. That can stay the same. Just trust me on this.
4 lbs beef short ribs
2 Tbsp vegetable oil
2 medium onions, chopped coarsely
2 cup water, divided
¼ cup vinegar
1 (15 oz or 2 cups) tomato sauce
¼ cup brown sugar
1 tsp dry mustard
1/2 tablespoon smoked paprika
1 tsp salt
Pepper to taste
1 tsp worcheshire sauce
Half package of extra large egg noodles
In a dutch oven brown the ribs in the oil. Remove from the dutch oven and place to the side.
Sauté the onion in the left over vegetable oil/beef goodness until brown.
Put the ribs back into the dutch oven with the onions.
Put 1 cup water, vinegar, tomato sauce, brown sugar, mustard, paprika, salt, pepper, and worcheshire sauce. Stir together and bring to a simmer. Cover and cook for 2 and a half hours or until the meat falls off the bone and is tender.
Cool, uncovered and skim fat and remove the bones.
Stir in the noodles and remaining water (add more water if necessary). Cook for 15 – 20 minutes, or until the noodles are tender. Taste and season if necessary.