A staple of Middle Eastern cuisine, pomegranate molasses adds a tangy-sweet flavor to salad dressings, marinades and meat glazes.
You can buy it in well-stocked grocery stores and Middle Eastern markets, but making your own is a really a snap. Just slowly reduce fresh pomegranate and lemon juice with a little sugar until it thickens into a molasses-like syrup. If you prefer a sweeter syrup, simply increase the sugar to taste. This recipe yields about 3/4 cup of finished pomegranate molasses.
Prep time: 5 min | Cook time: 45 min | Total time: 50 min | 4 Servings
fresh lemon juice
Place the juice in a small saucepan and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, at a brisk simmer until the juice has reduced to 3/4 cup, about 45 minutes. The liquid will thicken as it cools.
Transfer the molasses to a clean jar, seal tightly, and store in the refrigerator for up to 1 month.
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