Thursday, November 6, 2014

Homemade Pomegranate Molasses - 2 recipes!



If you’ve never tasted pomegranate molasses, you’re really missing something.

Pomegranate molasses is a thick, syrupy reduction of pomegranate juice that offers a rich, tart flavor – with a hint of sweet. Its intense flavor is somewhat reminiscent of good-quality balsamic vinegar that, in most cases, should be used sparingly. It adds a piquant (a pleasantly sharp or appetizing) flavor to the recipes which use it.
Homemade Pomegranate Molasses, ready to use!
Pomegranate molasses can be purchased in most Middle Eastern stores and even some specialty shops, but if you’re ambitious, it can be made at home with excellent results. Just be sure to use 100% pomegranate juice.
Take a look at some of our recipes which use pomegranate molasses: muhammara, pumpkin hummus, kale-pomegranate salad, and spinach pomegranate salad

Besides these, pomegranate molasses adds zest to dips or spreads, salads, vegetables dishes, grilled meat or poultry, and so much more!

Below are two preparations for Homemade Pomegranate Molasses. Decide which one suits your taste. 
Ingredients for pomegranate molasses #1.

#1. Pomegranate Molasses (a slightly sweeter version)
Yields about 1 cup

Ingredients:
4 cups 100% pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Directions:
Pomegranate molasses coats spoon
1. Put the pomegranate juice, sugar and lemon juice in a medium nonreactive saucepan over medium heat.  Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for about an hour, stirring occasionally, until the mixture has reduced to about 1 cup. The result should be a syrupy consistency which coats the back of a spoon.
2. Cool completely. Transfer to an airtight container and store in the refrigerator. This should last about 4 months.




#2. Pomegranate Molasses  ( A tart, lip-puckering version)

Yields  about  3/4 cup

 Ingredients:
4 cups 100% pomegranate juice

Directions:
1. Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat. Cook, stirring from time to time, until it's thick enough to coat the back of a spoon, about 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become too sticky.)
2. Refrigerate in an airtight container. This should last for about 4 months.

2 comments:

  1. To add to your list, I also use pomegranate molasses on white fish (e.g., sea bass), in stuffed grape leaves (especially the vegetarian kind). You can also use it as a substitute or complement to lemon juice in stews when you want to add a slightly sweet component to the dish.

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  2. & of course in KRKUDAK (ich = armenian tabouleh)

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