Re: Pomegranate Roasted Chick
By: Dave Drum to Ben Collver on Thu Mar 28 2024 05:43:00

I've seen pomegranate molasses for sale in the local Lebanese restaurant.

Here's a recipe for homemade:

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Title: Pomegranate Molasses
Categories: Condiment, Mediterrane
Yield: 12 Tablespoon

4 c Pomegranate juice

Preparation time: 5 minutes
Cooking time: 120 minutes

Pomegranate molasses is used in sweet and savory recipes in many
Mediterranean, Middle Eastern and North African cuisines. This recipe
is easy to make!

Simmer the juice: In a medium saucepan set over medium heat, add the
pomegranate juice. Bring the juice to a simmer (watch for bubbles all
around the edges), and then lower heat to a simmer.

Reduce the juice: Simmer the pomegranate juice until it has reduced
down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to
2 hours. Occasionally stir the juice while it simmers. You do not
want the juice to boil so keep an eye on it to make sure you only see
small bubbles forming around the edges of the pot while it reduces.

Let it cool: After the juice has reduced it will still be liquidy, but
should coat the back of a spoon. Remove the pan from the heat and let
it cool to room temperature (it will thicken more as it cools as
well).

Store: Transfer the pomegranate molasses to an airtight jar and store
in the refrigerator. Pomegranate molasses will keep 4 to 6 months
refrigerated.

Recipe by Elana Lepkowski

Recipe FROM:
<https://www.themediterraneandish.com/pomegranate-molasses/>

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