Pomegranate Syrup Or Molasses Recipes

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.

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 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.