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4 c Pomegranate seeds
3 1/2 c Sugar
Combine seeds and sugar in a large glass bowl; cover and chill at
least 8 hours.
Transfer mixture to a heavy nonaluminum saucepan; bring to a boil over
medium heat. Reduce heat, and simmer 3 minutes.
Pour mixture through a cheesecloth-lined colander; press mixture
against sides of colander with the back of a spoon to squeeze out
juice. Discard pulp.
Pour juice into a 1-quart sterilized jar; cover with lid and screw on
band. Cool; store in refrigerator up to 2 weeks.
Yield: 3 cups.
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