Pomegranate molasses is a richly flavored syrup commonly used in Middle Eastern cuisine. Similar to a balsamic reduction or glaze, this vibrant syrup with a subtle ruby-red hue adds the perfect balance of acidity to salad dressings, marinades, vegetables, and meats, with just a hint of sweetness. The flavor is intense, so in the beginning, less is best. As you become familiar with the complexity of flavors, the possibilities are only limited by your creativity. I’ve included a few of my favorite recipes and suggestions for using this beautiful syrup in grilling, marinades, dressings, and desserts.
Ingredients
32 oz. pure pomegranate juice, approx. 9 c. arils (Note: I’m not that adventurous to juice pomegranates and I find bottled juice is still delicious. If you’re a purist and want to make your own, check out Healthy Nibbles to learn more.)
1/3 c. sugar
2 T. lemon juice
Directions
In a small saucepan, combine pomegranate juice, lemon juice, and sugar and cook over medium-high heat, stirring occasionally until the mixture begins to simmer. Reduce heat and simmer until the juice is reduced by 75% - about 8 ounces. Keep a watchful eye and stir often, remembering it will thicken as it cools. The best way to ensure the right viscosity is to use a candy thermometer with a target temperature between 210° and 220° F. If you don’t have a thermometer, you can check it by removing it from the heat, put a few spoonsful in a bowl and then into the refrigerator. After about 15 minutes, check to see if it’s like honey or molasses. If the mixture is too thin, return to the heat and reduce. If it’s too thick, it will be tough to salvage…(Ask me how I know.) Try adding a very (very) small amount of hot water to thin the mixture. When completely cooled, pour into a glass bottle or container. Store in the refrigerator for up to six months.
Fun and Delicious Ways to Enjoy Your Pomegranate Molasses
To get you started, check out this Burrata, Pistachio, and Pomegranate appetizer. It is a crowd favorite in our home. Or, here are a few other suggestions on how to bring this mystical fruit into your kitchen year-round.
*Substitute for balsamic vinegar or glaze - Use pomegranate molasses the same way you would use balsamic vinegar to create a bright and lively salad dressing; olive oil, molasses, garlic, herbs, salt, and pepper
*Roasted Veggies: Carrots, Brussels Sprouts, Broccoli – Toss in olive oil and pomegranate molasses, salt and pepper and roast at 400°
*Use as the acidic ingredient in marinades, or brush directly on chicken, shrimp, duck, or a pork glaze
*Desserts – drizzle over yogurt, ice cream, or any rich dessert like cheesecake, pavlova, or cake to balance the sweetness and add a whole new dimension
*Drizzle on pizza or Flatbread
*Try this Pomegranate Molasses Dressing from RecipeTin Eats
Comments