Thursday, December 6, 2012

Pomegranate Molasses

The Many Faces of Molasses
Last year some friends attended the Party in the Hangar and gave me a bottle of chardonnay molasses for the holidays. And despite molasses being an edible by-product, it adds such depth to my gingerbread goodies - Guinness Gingerbread Cake, Pumpkin Gingerbread Cupcakes, and more! - that I turn a blind eye; besides it has lots of good things in it: calcium, potassium, iron, and folic acid.

During our Cooking Around the World Adventure, I've seen mention of pomegranate molasses in several Middle Eastern recipes. But I've never seen pomegranate molasses for sale anywhere...not here anyway. So, I decided to make some. I followed this recipe.


Admittedly, it looks a little like cough syrup. But the taste. Oh, my goodness! Rich, tart, sweet, and mysterious. I can't wait to do something exotic with this. I'm thinking about glazing a rack of lamb. Or drizzling it over roasted brussel sprouts...or both.

The Recipe
4 C pomegranate juice
1/2 C raw turbinado sugar
1/4 C Meyer lemon juice

In an uncovered saucepan, heat pomegranate juice, turbinado sugar, and Meyer lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat to a simmer. Simmer for approximately an hour, or until the juice has the consistency or syrup and has reduced to 1 - 1-1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

Stay tuned for my pomegranate molasses creations.

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