Pomegranate Molasses (or Syrup)
Adapted from Alton Brown by Blue Heron Kitchen
You can buy pomegranate molasses, but I think it tastes better when you make it at home. Sweet and tart, you're going to find more uses for this condiment than perhaps any other condiment in your fridge. It's a staple in Middle Eastern cuisine; and how about a well-deserved break from balsamic vinegar and its oh so 90's reductions.
Drizzle some on salad, fish, shrimp or on fried fish or shellfish. It complements chicken, game and pork. Try it on steamed or roasted vegetables, fried or broiled cheese (or vegan fare like seitan or tofu), baked potatoes, toast, yogurt, cottage cheese, pancakes or waffles, ice cream or sorbet, watermelon(!) or on fruit salad. If you made syrup, swirl it into drinks and cocktails.
Here's the thing: you don't have to be a pro to make pomegranate molasses. You do have to be vigilant, attentive - report, hound and harass any Republican who turns his back on his legal obligation to uphold due process by refuting due process in putting a new judge on the Supreme Court. Oh, sorry. I meant to say it's essential you stand by the pot toward the final stage of reduction. My first attempt rendered pomegranate tar.
Once you've reached a reduction of one liquid cup, you've got molasses (in not just July.) For syrup, reduce to more than a liquid cup - figure 1 1/3 to 1 1/2 cups. Molasses (and syrup) will thicken as it cools.
paix et amour,
jane
Pomegranate Molasses (or Syrup)
Ingredients:
4 cups unsweetened pomegranate juice (organic, preferred)
1/2 cup sugar, preferably palm sugar (jaggery) If you don't have palm sugar, white is fine.
1 tablespoon freshly squeezed and strained lemon juice
Procedure:
For Syrup:
Put the pomegranate juice, sugar and lemon juice in a large (3-4-quart) saucepan set over medium heat.
Cook, uncovered, 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 1/3 to 1 1/2 cups, approximately 30-45 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 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 40-60 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.
