Quote:
Originally Posted by Cole_Robbie
The last time I tried to cook down a pot of juicy heirlooms, it sat on the stove too long and oxidized, turned a brownish maroon. I added liquid smoke and called it bbq sauce. I think next time I will let the juice sit in the fridge overnight to separate and pour off the water.
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That helps a lot. I squeeze all of mine to save the seeds and do the juice into one pot and then process. Then I let the processed puree sit until the thinner liquid separates. Pour that off and it doesn't take that long to get it the way you want it. I found that cutting some chunks to add in at the end helps the consistency as well.