When we want to add luscious, sweet-tart flavor to marinades, salads, soups, desserts, and even drinks, we often reach for the pomegranate molasses. This jewel-toned condiment can be found at Middle Eastern markets, but we usually go the DIY route and make it at home.
In its simplest form, pomegranate molasses is just a reduction of pomegranate juice. During pomegranate season we use freshly pressed juice, but if you don't have access, the bottled stuff will do. Simmer the juice in a saucepan until it reaches a thick, molassesconsistency, then cool completely, transfer to an airtight jar, and refrigerate for up to several months. Many recipes also include sugar and lemon, which sweetens the syrup and extends the shelf life and color.
Here's Alton Brown's recipe:
• Pomegranate Syrup or Molasses at Food Network
(If sugar is omitted, it will take longer to reduce.)
Pomegranate molasses can be used in so many ways, from traditional Middle Eastern and Mediterranean dishes to your own kitchen experiments. These are some of our favorite recipes with the tart and fruity flavor of pomegranate molasses:
• Mediterranean Tri-Tip Steak
• Messy Moroccan Chicken Wings
• Colorful Lentil Salad with Walnuts & Herbs
• Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas
• Dolmas (Stuffed Grape Leaves)
• Slow Roasted Tomatoes with Pomegranate Molasses and Basil
• Iced Green Tea Elixir with Ginger & Lemon
How do you use pomegranate molasses? Do you make or buy?
(Image: Emily Ho)