Turkish Delight With Pomegranate and Pistachios

Ingredients:
4 cups (800 g) granulated sugar
1 1/4 cups (160 g) cornstarch
1 teaspoon (3 g) cream of tartar
4 1/4 cups (1 L) water
1 tablespoon (15 mL) lemon juice
1 1/2 tablespoons (22 mL) pomegranate juice
1 cup (128 g) confectioners sugar
1 cup (123 g) pistachios, coarsely chopped
Vegetable oil or shortening
Directions:
Grease the sides and bottom of a 9-inch baking pan with vegetable oil or shortening. Line the
greased pan with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly
until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture
reaches 240 degrees F/115 degrees C on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir
until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue-like
consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to
low, and allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden colour, stir in pomegranate juice and chopped pistachios.
Pour mixture into wax paperlined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, turn over baking pan to transfer Turkish delight onto clean counter or
table, and cut with oiled knife into 1-inch pieces. Sift together confectioners sugar and remaining
cornstarch. Coat 1-inch pieces of Turkish delight with confectioners sugar mixture. Serve
immediately, or store in airtight container in layers separated by wax or parchment paper.