Directions

• Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
• In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
• Add the food color if you want the sauce to take on a reddish tinge.
• When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
• Serve as a condiment.