<p>Reducing the juice in a pot and then further thickening it to an almost solid state seems to work. The only problem is, it's not red anymore!</p><p>The residue on the bottom of the pan is actually more red. So may be I should add *much* more sugar and let it dry at room temperature...</p><p><a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="tag">#<span>cooking</span></a></p>
