SC - pomegranate juice question

[Stefan li Rous]

I bought a bottle of pomegranate juice last fall in an Iranian store
here in Austin. It was bottled in Lebanon and the brand is Cortas, just
in case some of you have this brand at home.

Anyway, the bottle says "Pomegranate Concentrated Juice". And the only
ingredient is "Pomegranate Concentrated Juice". Is all pomegranate
juice sold concentrated? No where on the bottle does it say I should
dilute it 2:1 or whatever to use it.

Tonight I was making a sauce redacted originally by Stephen Bloch and
posted to this list in it's early days. It is in the sauces-msg file
in my Florilegium. I have pasted a copy of the message below in case
the recipe it is used in affects the answers to my question. I ended 
up using 3/8 cup of juice and 3/8 cup of water to dilute it 1:2. Later 
when I decided it was a little thin I added some more juice and more 
breadcrumbs.

Should I have diluted it or used it straight out of the bottle? If
I should dilute it, to what ratio?

Thanks,
  Stefan
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

- --------------------------
> From: Stephen Bloch <sbloch at adl15.adelphi.edu>
> Date: Fri, 9 May 1997 19:43:13 -0400 (EDT)
> Subject: Re: SC - Cameline Sauce
> 
> Lasairfhiona writes:
> > Could I possibly beg that recipe from you?  I have a couple quarts of
> > pomegranate juice, and no idea what to make of it (aside from wine, but that
> > would be too easy...)
> 
> The recipe is #109 in _Libre del Coch_.  Here's our translation:
> 
> 109 Cameline Sauce
> Take two or three pomegranates and strain them all through a piece of
> clean linen.  And when they are strained, press them well in such
> manner that the juice [hisca] well.  And afterwards take a bit of
> toasted bread and soak it in the aforementioned juice.  And afterwards
> take a good quantity of ground cinnamon and put it with the bread.  And
> afterwards grind it well in a morter.  And when it is ground up, temper
> it up with good broth and the juice of the aforementioned pomegranates
> and vinegar which isn't too strong .  And after that it goes on the
> fire to boil, stirring all the time, until it is thick, but put in the
> pot before it boils a lump of fine sugar.  And it's done.
> 
> Our first redaction turned into Cameline Glue; the following has fewer
> breadcrumbs, and works well in both flavor and texture.
> 
> 1/4 cup breadcrumbs (from toasted whole wheat bread)
> 3/4 cup pomegranate juice
> 1/4 cup beef broth
> 2 T wine vinegar
> 1 T cinnamon
> 1 tsp white sugar
> 
> As I recall, we did this redaction, scaled up by a factor of ten or
> so, alongside the roast beef in the feast.  We also served a "salsa
> allipebrada", or garlic-and-pepper sauce, which actually I think had
> been redacted years earlier from a French recipe entitled "sauce
> aliper".
> 					mar-Joshua ibn-Eleazar ha-Shalib
>                                                  Stephen Bloch
>                                            sbloch at panther.adelphi.edu