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.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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