Wednesday, December 5, 2012

Pomegranate Molasses

Courtesy of Alton Brown, FoodNetwork, 2006

4 C pomegranate juice
½ C sugar
1-2 Tbls lemon juice

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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