Salsa de Nadal, Balearic holiday sauce

Ingredients

• 1.5 kg of almonds in shell
• 1 kilogram of sugar
• 10 eggs
• saffron
• ground cinnamon
• Various meats (pork, beef, chicken, sobrassada, xulla…)
• 2 cloves of cloves
• pepper
• salt

Toast the almonds, remove their skins, and grind them finely. Then, mix them with the necessary eggs to create a firm dough.

Pour the mixture into a clay pot with meat broth, then add enough sugar to make the sauce quite sweet.

Flavor with ground cinnamon and cloves. Cook for about an hour, stirring constantly in the same direction.

This sauce is made in large quantities. To preserve it, boil it every two or three days.

The meat broth can be substituted with water, along with a generous amount of olive oil, salt, cinnamon, and saffron.