Pomegranate Molasses (Alton Brown)
Making pomegranate molasses is very easy to do. It's a rich ruby color and has so many possibilities. I'll be posting a recipe that I made by drizzling the molasses over roasted Brussel sprouts-- along with a few other ingredients. It's a little sweet, a little tart, full of pomegranate flavor. I love it! Psssst. It stores for up to 6 months in the fridge.
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Adapted from foodiewife-kitchen.blogspot.com
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. (or more). It should be the consistency of thick syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.