Pomegranate Molasseshomemade Recipes

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.

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.

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.