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Recipe: Pomegranate Molasses
posted by Mighty Staff
This stunning, deep ruby-colored syrup is both sweet and sour. It lends itself beautifully drizzled on soups, grains, and as a base for drinks. You can typically find pomegranate molasses in the ethnic section of supermarkets but if you come out empty-handed and have a supply of anti-oxidant packed poms on hand, there's no reason not to make your own.
Pomegranate Molasses
Cut each fruit in half and rap it on the counter to loosen the seeds. Remove all of the seeds and none of pith. Juice the seeds using an orange juicer, or the word on the street is a potato ricer will do the trick nicely as well. Transfer the juice to a non-reactive saucepan and simmer over medium heat until the juice thickens to the consistency of a syrup. You can expect somewhere between a tablespoon or two of molasses from each pomegranate.
Cool and keep refrigerated.
Related recipe: Chickpeas with Pomegranate Molasses
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Post Your Comment
Brenda Dower said:
Karen G. said:
Try substituting another liquid sweetener. For example honey or if you use brown rice syrup or barley malt syrup bump up the level of granulated sweetener in your recipe (these two aren't as sweet as honey or molasses).
mark said:
cooking breast of duck with okra and pomegranate molasses from the Moro cookbook. This recipe for the molasses really helpful. What a weird fruit but fantastic outcome
How do I mask the strong taste of molasses in a cookie recipe?