Quince sweet is one of the most popular fruits sweets around the world, but you can also enjoy a similar sweet with other types of fruits and will be equally rich and with a very interesting flavor. Well, it is the case of the Dulce de Granada, its elaboration is simple and the result is very optimal. We point out that the sweet from Granada with salty flavors combines very well, above all it is ideal for people who like bittersweet flavors. If you want to know how to make sweet and original grenade sweet, keep reading, in recipesgratis we have the perfect recipe. Lets cook!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Granada sweet ingredients: |
| 1 kilogram of grenades 350 grams of sugar (1¾ cups) 50 milliliters of water 5 gelatin leaves |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, confited |
Granada sweet ingredients:
1. To start the Dulce de Granada recipe, you must first remove the grains from the grenades. Cut the upper and lower part of the grenades, you will see that in the part that is exposed you can see the small membranes that separates the grenade into segments. Make the cuts for that membrane down and you can open each oncoon without releasing barely liquid.
2. Put all the grains of the Granada in the blender vessel, add the 50 ml of water and crush.
3. All the puree of Granada sneaks to get a juice without lumps.
4. Add all the grenade juice obtained in a fire pot with sugar and kitchen about 45 minutes over low heat until the juice thickens and reduces a bit.
Trick: If you want to enhance the color, add a few drops of red dye.
5. Remove the dark foam that is formed on the surface of the Dulce de Granada with a sparkling.
6. Put to soak the five gelatin leaves if you want a very firm jelly, but if you like softer, use only four leaves.
7. Remove the sweet from Granada del Fuego, drain the gelatin leaves well and add to the pot. Beat well to integrate them into the Dulce de Granada home.
8. Pour the sweet from Granada in a mold that can be unmold well. You can add it in a single mold or small individuals. Let it cool and let it rest in the fridge for at least six hours or better from one day to another. If you are not going to unmold, you can keep it in a Tupper to keep it better.
9. Short a piece and ready to eat! I hope you liked the recipe and I invite you to visit my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
