Pomegranate Molasses or Syrup

53587f91697ab064c8000e69._w.540_s.fit_.jpg
Photo Credit: thekitchn.com, 2014

 

Pomegranates are so commonly used in Middle Eastern Dishes and can be found in most local supermarkets through out the United States. The seeds and the juice are great sources of anti oxidants.

53587f94697ab064bd000ea3._w.540_s.fit_ (1).jpg
Photo Credit: thekitch.com, 2014

Sometimes, you will run across a recipe that calls for pomegranate molasses. You can easily  buy a good bottle of pomegranate molasses of syrup, but is so easy to make it home with simple ingredients that you can also pick up at your local supermarket, if you do not have them on hand in you pantry already. The best thing about making pomegranate molasses at home in your kitchen and have on hand at any time you might needed it.

And the great thing about pomegranate molasses is that it has a myriad of uses. Check out the 5 ways to use pomegranate molasses at thekitchn.com.

Yields 1  cup of Molasses   or  1  1/2 cup of Syrup

Ingredients:
4 cups pomegranate juice
1/2 cup sugar
1 Tablespoon freshly squeezed lemon juice

Directions:
For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

TODAY.com Parenting Team FC Contributor

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s