Last month I got into a little pomegranate kick. I stumbled upon a recipe that called for pomegranate molases which I had never heard of before. It's a thick syrup made of pomegranate juice used in a lot of Middle Eastern cooking. So I searched the internet on how to make it or where I could buy it. So it turns out, it is so simple to make and stores easily for up to six months in the refrigerator so I decided it would be worth making. So this is what set me off on my pomegranate kick. Below is the recipe for the pomegranate molases and the following posts are some other recipes I have made using my newly discovered condiment.
Ingredients
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator in an airtight container for up to six months.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
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