Pomegranate Molasses

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. 

Pomegranate Molasses

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.

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.)

My friend, Robert, drizzles it on his hot Halloumi cheese for breakfast!

Drizzle some of this great condiment on your salad, 

your salmon, shrimp, gefilte fish or fried calamari! It's works well with chicken, game and pork. 





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): 

Environmental Factors

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: 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.)

Spiced Tomato Chutney

Spiced Tomato Chutney

Adapted from Martha Rose Shulman by Blue Heron Kitchen

This wonderful condiment is between a chutney and a ketchup. Martha calls it ketchup, but in my world, there’s one ketchup; and it’s among one of those 57 varieties.

I used plum tomatoes and didn’t bother to seed or peel them. I coarsely puréed them in my Vitamix and then put the finished product through a medium disc in my Mouli food mill. You don’t have to use a food mill; and you can use regular tomatoes too. If you do, make an ‘x” at the bottom of each one with a sharp paring knife and plunge them in boiling water for one minute. Remove them and their skins will peel like they’ve gone to the dermatologist for a chemical peel. Then slice them through the circumference and squeeze gently to get the seeds out. Voila!

I opted for muscovado sugar over brown sugar. Its molasses appeal worked for me. The roundness of chipotle chili over cayenne also made sense as did raw honey.  You can use whatever hot pepper or mild honey you choose. You’re the boss.

Toast cumin and grind your spices. There’s no explanation for not taking these steps.

This chutney will complement pork roast, roast chicken, meat loaf, hamburgers, turkey burgers, veggie burgers, roasted white or sweet potatoes or grilled veggies or you can use it as a spread on sandwiches. 

peace and love,

jane

Ingredients:

2 Tbsp. extra virgin olive oil

1 Tbsp. fresh ginger, minced

2 garlic cloves, minces

¼ c. apple cider vinegar (I use Bragg’s)

¼ c. muscovado sugar, packed (if you can’t find it, use dark brown sugar)

2 pounds plum or other ripe tomatoes, peeled, seeded and diced (or not and coarsely puréed in a Vitamix                   or food processor)

1 tsp. cumin seeds, toasted, cooled and ground

½ tsp. ground cinnamon

8 allspice berries, ground

2 whole cloves, ground

1/8 tsp. ground chipotle chili (or ‘other’ hot pepper)

freshly ground pepper, to taste (salt, if you feel it needs it – I didn’t add any)

1 Tbsp. raw honey (or mild honey)

Procedure:

In a heavy-bottomed saucepan, heat olive oil

Add garlic and ginger and cook, stirring, until fragrant, but not brown – about a minute.

Add vinegar and raise heat. Reduce volume by ½ - about 2-3 minutes.

Add sugar and stir until dissolved.

Add tomatoes and spices (not ground black pepper), bring to a simmer and then reduce to very low.

Partially cover the pot and simmer slowly until reduced to a very thick purée and there’s very little liquid in the pan. This will take at least 1 ½ to 2 hours.

Uncover and continue to simmer until all liquid is evaporated, about 15 more minutes. Season to taste with ground pepper (and if using, salt) and stir in the honey.

Continue to simmer, stirring until mixture is sort of shiny, about 5 more minutes.

Remove from stove and cool. Taste and adjust seasonings. Transfer to a jar and if not using right away, refrigerate.

If you’re putting this through a food mill, you can do it warm or after it has been cooled and refrigerated.

This will keep for a couple of weeks (or more) in the refrigerator.