Pomegranate Molasses (or
Syrup)
Adapted from Alton Brown by Blue Heron Kitchen
A great condiment to have on hand, I'm republishing this recipe for you. There's a new photo below, too. You can purchase pomegranate molasses, but it's better when you make it at home. I suggest you use palm (coconut) sugar (jaggery.) I think it's perfect.
Pomegranate molasses is sweet and sour, rich and alluring; and once you have this in your larder, you won't want to be without it.
Pomegranate molasses is sweet and sour, rich and alluring; and once you have this in your larder, you won't want to be without it.
Remember when we discovered the powers of balsamic
vinegar? We drizzled drenched our salads, fruits and roasts with balsamic vinegars, most of which were of the poorest quality, but the sweet and sour combination appealed to our palates. Its overuse rendered balsamic reductions that were richer and more complex. Now you can buy balsamic reductions in the supermarket!
How about gettin' jiggy with pomegranate molasses. It's honest, anti-oxidant, sweet and sour, complex and thick enough to be considered a 'reduction', really inexpensive, no stranger to middle eastern cuisine; and a nice break from vinegar (which, according to eastern medicine, messes with tendons .. at least that's what Dr. Wong, my acupuncturist told me.)
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| My friend, Robert, drizzles it on his hot Halloumi cheese for breakfast! |
Drizzle some of this great condiment on your salad,
Drizzled on roasted asparagus or cauliflower
or over a melange of mixed roasted vegetables, you'll dress up your veggies for your next dinner party
I found a great price for organic pomegranate juice at Trader Joe’s. Spend the extra $.50 and spring for the organic one. Pesticides are causing problems:
Here's a quote from a NY Times "in-depth" article about Parkinson's Disease (highlighting added):
Here's a quote from a NY Times "in-depth" article about Parkinson's Disease (highlighting added):
Environmental factors alone are probably not a cause of Parkinson's disease, but they may trigger the condition in people who are genetically susceptible.
Some evidence implicates pesticides and herbicides as possible factors in some cases of Parkinson's disease. A higher incidence of parkinsonism has long been noted in people who live in rural areas, particularly those who drink private well water or are agricultural workers.
Truc: you don't have to be a pro to make this, but you do have to be attentive, particularly toward the latter part of the reduction. (My first attempt went one toke over the line and I wound up with "pomegranate tar".) You're the boss; and a good boss is always attentive and available.
Once you've attained a reduction of one liquid cup, you're P.M.s'ing. Don't worry if it doesn't look like 'molasses'. As it cools it’ll thicken like July!
peace and love,
jane
Pomegranate Molasses (or Syrup)
Ingredients:
4 cups unsweetened pomegranate juice (organic, preferred)
1/2 cup sugar, preferably palm sugar (jaggery)
1 tablespoon freshly squeezed and strained lemon juice
Procedure:
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 cool completely before covering and storing in the refrigerator for up to 6 months.
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 60-70 minutes. It should be the consistency of thick syrup. Take care, especially towards the latter part of reduction, to not let the reduction burn. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and cool completely before covering and storing in the refrigerator. Molasses should ‘keep’ 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 cool completely before covering and storing in the refrigerator for up to 6 months.
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 60-70 minutes. It should be the consistency of thick syrup. Take care, especially towards the latter part of reduction, to not let the reduction burn. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and cool completely before covering and storing in the refrigerator. Molasses should ‘keep’ for up to 6 months.
For Syrup: Procedure is same
as for molasses except: cook for approximately 45-50 minutes, rendering 1½ cups
of syrup. (This is just a thinner reduction; and presumably easier to mix into liquids/cocktails.)
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