Best Pomegranate Syrup Or Molasses Recipes
POMEGRANATE MOLASSES
Sweet-tart pomegranate molasses is a traditional Middle Eastern syrup used in everything from marinades to dips and stews. It's also delicious drizzled over your morning oatmeal or stirred in coffee or tea as a sweetener. Be sure to buy 100% pomegranate juice.
Time 1h
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Combine pomegranate juice, sugar and lemon juice in a small saucepan.
- Set over medium-high heat and bring to a simmer. Lower the heat to medium-low and continue to simmer, stirring occasionally, making sure molasses does not boil, until liquid is thick and reduced by about half, 25 to 30 minutes.
- Let cool completely. Pomegranate molasses will keep in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 20 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 6 grams, Protein 0 grams
POMEGRANATE MOLASSES
Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
Provided by flying chef
Time 1h5m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g
POMEGRANATE SYRUP OR MOLASSES
I made my own molasses for a vinaigrette recipe. The yield amount will depend on whether you are making syrup or molasses. Yields: 1 1/2 C syrup or 1 C molasses. Cooking time noted differs for both. Approx. 50-70 mins. Recipe courtesy Alton Brown, 2006
Provided by Chicagoland Chef du
Categories Low Protein
Time 55m
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 928.1, Fat 2.9, SaturatedFat 0.8, Sodium 90.8, Carbohydrate 231.8, Fiber 1, Sugar 226.2, Protein 1.6
POMEGRANATE SYRUP
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.
Provided by Eugenia Bone
Categories condiments, dips and spreads
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
- Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
- For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 47 grams
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