Pomegranate Molasses

After a whole week of being absent, I’m back. Last week I was just so busy with school responsibilities and Halloween that I actually struggled to find time to write. Anyway, I have a new recipe to share with you all. Pomegranate molasses. It’s such a simple seasonal thing to make and it goes well with anything from poultry and salad dressing, to beef and ice cream or dessert.

Pomegranate Molasses is a sweet and tangy condiment that’s made from boiling down pomegranate juice. Some people add sugar and a bit of lemon juice to the mixture to add some sweetness and a little tartness, though technically you don’t have to make it with either. You can just use pomegranate juice.

I decided to make my own juice with the pomegranates I received from my friend Melissa, though you can always use store bought juice. She has a big tree that was full of fruit so I got to go home with a bag full of them. I have included that process as well just in case you want to try making your own. Pomegranate molasses will keep in your refrigerator for up to six months.

POMEGRANATE JUICE

Makes: 4 cups

INGREDIENTS:

5 to 6 large pomegranates

DIRECTIONS:

Using a paring knife, remove the part of the pomegranate that looks like a crown.
Score the pomegranate into sections.
Break open the pomegranate into sections.
Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps to prevent pomegranate juice from squirting everywhere. (By the way, don’t wear light colored clothes while you’re doing this.) Drain the water from the pomegranate arils when you’re done separating them from the rind.
Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still in tact. This usually takes no more than 15 to 20 seconds.
Pour the juice through a strainer. You’ll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp against the strainer. The juice should drip through faster.
Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.

POMEGRANATE MOLASSES

Makes: 1 cup

INGREDIENTS:

2 cups pomegranate juice
1/4 cup sugar
1 splash lemon juice

DIRECTIONS:

Bring everything to a boil, reduce the heat and simmer until it has reduces to a quarter, about 40-50 minutes. (At this point it should have the consistency of a thick syrup.)

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