Ingredients:
4 C pomegranate
juice
½ C sugar
1-2 Tbls lemon juice
Directions:
Place all ingredients in a sauce pan over medium heat. Cook, stirring frequently, until sugar has completely dissolved. Reduce heat to medium-low and cook until the mixture has reduced to 1 C (approximately 90 minutes). It should have the consistency of a thick syrup (when cooled). Remove from heat; allow to cool in saucepan 30 minutes.
Place all ingredients in a sauce pan over medium heat. Cook, stirring frequently, until sugar has completely dissolved. Reduce heat to medium-low and cook until the mixture has reduced to 1 C (approximately 90 minutes). It should have the consistency of a thick syrup (when cooled). Remove from heat; allow to cool in saucepan 30 minutes.
If not used
immediately, molasses can be transferred to an airtight container and stored in
the refrigerator up to 6 months.
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