MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Pomegranate Molasses
Categories: Five, Fruits, Citrus
Yield: 1 1/4 cups
4 c Pomegranate juice
1/3 c Sugar; up to 1/2 c
2 tb Fresh squeezed lemon juice;
- pulp strained
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.
Notes: For slightly thinner, more astringent molasses, use 1/3 cup
sugar; for a thicker, sweeter syrup, use 1/2 cup. Note that if you
use less sugar, it will take a bit longer to reduce and thicken the
juice mixture.
Keep an eye on the pot, and adjust the heat if necessary to keep
the liquid at a gentle simmer. If you don't see little bubbles
breaking the surface, the molasses will take longer to reduce.
It's helpful to have a liquid measuring cup on hand to see if the
molasses has reduced enough. As you approach the 1-hour simmering
mark, carefully pour the molasses into the measuring cup. If you've
got more than 1-1/4 cups of liquid, you'll need to keep reducing
the mixture.
Recipe by Miri Rotkovitz; Registered Dietician, teacher
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
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