Homemade Pomegranate Molasses Food

POMEGRANATE SYRUP OR MOLASSES

Steps:

• 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 allow to 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 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
• Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

POMEGRANATE MOLASSES(HOMEMADE)

Steps:

• Place all ingredients into a medium saucepan.
• Simmer on medium low heat for approximately 2 hours until reduced to 3 cups.
• Once it has cooled slightly, you can pour it into a decorative bottle or jar; it stores in the fridge for up to 6 months. You can package some up with a little decorative holly, ribbon and gift tag.

HOW TO MAKE POMEGRANATE MOLASSES FROM FRESH FRUIT OR JUICE RECIPE

Steps:

• In a 12-inch stainless-steel skillet or a wide 3-quart stainless-steel sauté pan, bring pomegranate juice to a bare simmer over medium heat (the juice will begin steaming and bubbles will form on the bottom of the vessel, with only a few breaking the surface). Reduce heat to medium-low to maintain a bare simmer and cook, stirring and occasionally wiping down the sides of the skillet with a silicone spatula, until reduced to about 2/3 cup (155ml) and juice has become syrupy enough to lightly coat the back of a spoon (a finger, when dragged through it, should leave a clear trail), about 1 hour 30 minutes; adjust heat as necessary to keep the liquid at a bare simmer the entire time without boiling.
• Remove from the heat, let cool slightly, then transfer to a clean, dry glass container and seal tightly with a non-metallic lid. Store the pomegranate molasses in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
• To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
• Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

POMEGRANATE MOLASSES

Steps:

• Combine all ingredients in a heavy saucepan and bring to boil, stirring to dissolve sugar, over medium-high heat.
• Reduce heat to a bare simmer and cook 90 minutes or until mixture is reduced to about 1 cup and has the consistency of thick syrup.
• Cool at least 30 minutes or to room temperature. Transfer to glass jar or bottle and refrigerate until ready to use.
• Molasses will keep, refrigerated, for about 6 months.

POMEGRANATE MOLASSES

Steps:

• Put pomegranate juice, sugar and lemon juice in a 4 quart saucepan, set over medium heat.
• Cook, stirring occasionally, until the sugar has completely disolved.
• Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
• Remove from heat and allow to cool in the saucepan for 30 minutes.
• Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine all ingredients.
• Simmer and reduce until there is only 1 cup of liquid remaining.
• Chill.