POMEGRANATE MOLASSES BARBECUE SAUCE
I was sent some pomegranate molasses as a sample to try and loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce -- and our kids agreed. You can use as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.
Provided by Axel Steenberg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 5.7 g, Fat 1.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 266.2 mg, Sugar 5.2 g
POMEGRANATE MOLASSES
Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
Provided by flying chef
Time 1h5m
Yield 24
Number Of Ingredients 3
Steps:
- Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.
Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g
POMEGRANATE BARBECUE SAUCE
Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas.
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients and simmer for 5-15 minutes to thicken and also blend flavors.
- Allow to cool, then store refrigerated or freeze for later use.
Nutrition Facts : Calories 26.1, Fat 0.1, Sodium 286.5, Carbohydrate 6.7, Fiber 0.1, Sugar 6.1, Protein 0.5
POMEGRANATE MOLASSES BARBECUE SAUCE
Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - "The sweet-tart tang of barbecue sauce seemed the perfect vehicle for fruity, very sweet, very tart pomegranate molasses. Mixed with ketchup, fresh thyme, onion, sugar, and vinegar, the pomegranate molasses doesn't get lost in the mix, nor does it overpower. It adds this detectable, but unplaceable, sweet bite in the background of this tangier than tangy barbecue sauce, negotiating the tight-rope balance between sweet and tart that every barbecue sauce must walk. I smothered it onto spareribs, but I also dipped rotisserie chicken in it, and I know this sauce would go perfectly with barbecued pork ribs, chicken, salmon, or Portobello mushrooms."
Provided by DrGaellon
Categories < 60 Mins
Time 35m
Yield 2 3/4 cups, 11 serving(s)
Number Of Ingredients 13
Steps:
- Drop garlic into food processor; run processor until garlic is finely chopped. Add onion, and run processor until onion is finely chopped.
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add garlic and onion mush, salt, pepper and thyme. Sweat over medium-low heat 5 minutes.
- Add remaining ingredients, stir well and simmer 25 minutes. Adjust salt and pepper to taste.
Nutrition Facts : Calories 97.4, Fat 3.3, SaturatedFat 0.4, Sodium 435.1, Carbohydrate 17.5, Fiber 0.7, Sugar 15.3, Protein 1.4
GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES
Provided by Alton Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F.
- Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
- 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.
- Yield: 1 1/2 cups syrup or 1 cup molasses
- Prep Time: 5 minutes
- Cook Time: 50 to 70 minutes
- Inactive Prep Time: 30 minutes
POMEGRANATE-MOLASSES BARBECUE SAUCE RECIPE
Molasses, jalapeños and pomegranate juice come together for this sweet-and-savory BBQ sauce perfect for brushing on just about anything you put on the grill.
Provided by Tasting Table Staff
Categories Condiments, Sauces
Time 35m
Number Of Ingredients 17
Steps:
- In a medium saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the green onions, garlic, jalapeños and onions, and sauté until softened, 10 to 12 minutes.
- Add the tamari, thyme, allspice, nutmeg and cinnamon. Stir to coat, then reduce the heat to a low simmer and cook, covered, for 5 minutes.
- Remove the cover and raise the heat to medium high. Deglaze the pan with the pomegranate juice, scraping up any bits on the bottom of the pan. Add the remaining ingredients and bring to a low simmer. Cook until the sugar has dissolved, 5 minutes.
- Remove from the heat and let cool completely. Using an immersion blender or regular blender, purée until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 1 month or properly can the sauce for up to 1 year.
Nutrition Facts : Calories 132 calories, Carbohydrate 28 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 3 g fat, Fiber 1 g fiber, Protein 2 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 833 mg, Sugar 21 g, TransFat 0 g
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