Recipe

Prep Pan And Juice Mix

1. Spray the inside of 5″ x 9″ loaf pan with cooking spray and line with enough plastic wrap to leave overhang for handles.
2. Whisk pomegranate juice with cornstarch and cream of tartar in 3-quart pot. Set aside.

Make Sugar Mix

1. Stir sugar with water and lemon juice in medium-size heavy-gauge pot. Place over low heat and stir just until sugar is dissolved.
2. Increase heat to medium and bring to boil without stirring. Let simmer unstirred until mixture reaches 260°F on candy or digital thermometer, about 10 minutes. Pull off heat.

Heat Juice Mix And Combine

1. Place pomegranate mixture over medium heat and cook, whisking constantly until it forms a thick, gel-like paste, 2 to 3 minutes. You will see mixture begin to thicken, continue whisking until uniform in texture.
2. Gradually pour in sugar mixture, whisking constantly until incorporated. Mixture will be very thick.
3. Reduce to low heat and cook 20 more minutes to fully cook cornstarch. Stir mixture every couple minutes to keep bottom from burning.
4. Remove from heat and stir in pistachios.

Cool And Set

1. Scrape into prepared loaf pan and smooth out top with back of damp spoon. Let cool to room temperature.
2. Refrigerate, loosely covered, up to 1 week.

Cut Into Pieces

1. When ready to serve, bring to room temperature and pat off excess moisture.
2. Lightly dust cutting board with cornstarch. Turn Turkish delight out onto cornstarch and dust top as well until coated. Shake off any excess.
3. Dust entire mold with icing sugar. Spray sharp knife with cooking spray and slice into bite-size cubes.