Pomegranate Molasses Food

POMEGRANATE MOLASSES

Steps:

• Combine pomegranate juice, sugar and lemon juice in a small saucepan.
• Set over medium-high heat and bring to a simmer. Lower the heat to medium-low and continue to simmer, stirring occasionally, making sure molasses does not boil, until liquid is thick and reduced by about half, 25 to 30 minutes.
• Let cool completely. Pomegranate molasses will keep in an airtight container in the refrigerator for up to 1 week.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Gather the ingredients.
• In a medium, heavy-bottomed, nonreactive saucepan , set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar.
• Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

POMEGRANATE MOLASSES

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.

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.

POMEGRANATE MOLASSES GINGER SPRITZER

Steps:

• Add the pomegranate molasses, tequila, orange liqueur and lime juice to a cocktail shaker and shake until combined. Pour into a rocks glass over crushed ice. Add the ginger ale, drop in a lime slice and serve.

HOMEMADE POMEGRANATE MOLASSES

Steps:

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

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.