Receta Pomegranate Molasses - How to Make Your Own
I have a very long and overdue post that pays tribute to the Pomegranate. A year ago, the lovely folks at Pom Wonderful contacted me and asked if I'd like to try some of their 100% pure pomegranate juice. No sooner did I respond "yes, please" than UPS delivered six bottles of their 8 ounce juice. I admit that, at first taste, I wasn't as smitten with the flavor of the juice straight out of the bottle. On the other hand, I did mix up a POM Cosmo for a dinner party. We liked it! Hidden in the back of my new (and very large) refrigerator, three remaining bottles were forgotten. (Ahem. I apologize, POM Wonderful, for my bad manners.) Months ago, I saw a photo of Pomegranate Molasses. I was intrigued enough to bookmark Alton Brown's recipe and life got in the way...
4 cups of Pomegranate juice, 1/2 cup sugar and 1 tablespoon of freshly lemon. That's it!
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. This is where patience comes in. The liquid needs to be reduced for at least on medium-low heat. The recipe said 70 minutes, but I suspect it varies because mine took about 90 minutes.
TIP: To a wooden spoon, I add a rubber band to the top of where the liquid level begins. This way, I can visually determine how much the liquid has reduced. (I do this, often, when I am making a pan reduction sauce.) Since I am starting with four cups of liquid, I know that I three cups of liquid needs to evaporate. Once again, be patient! 90 minutes later, the liquid has become thick and syrupy. I like to freeze a spoon, to test how thick a liquid has reduced (an old jam "canning" technique). The color look like liquid rubies!
The heat is turned off and I let the syrup sit in the pot for 30 minutes. As you can see (photo below, top left), the syrup has begun to "set". Using a sterile and clean canning jar, I begin to pour the pomegranate molasses...
This is such a beautiful color! I'm so pleased with the thickness of the molasses. It's that easy!
This will store in the refrigerator for up to six months.
VERDICT: At firs taste, the molasses makes me pucker a bit (I am very sensitive to sour taste anyway). This is not an unappealing kind of tart, though. It's a very rich and very concentrated flavor of pomegranates. I actually liked it!
I am smitten with the beautiful red color!
So, what does one do with pomegranate molasses? It makes a beautiful glaze. I've seen dessert recipes and savory recipes. On my next post, I'm going to show you how I took Brussel sprouts to a new height. I'm pretty confident I'm going to turn non-Brussel sprout lovers into believers that Pomegranate molasses (and a few other lovely ingredients) will have you spooning seconds on your dinner plate.
You will want to make this dish. I'm that confident. So, hurry! Buy some POM Wonderful juice and make this molasses. It will rock your Brussel Sprout World, as you've known it. It rocked mine. I'm a changed woman. Come to think of it, I'm starting to see Pomegranates as the new sexy food. There are so many recipe possibilties to come. (I'd love to have a lipstick that color...or toe polish. Never mind. It's post-turkey tryptophan!)
Thank you, POM Wonderful. I really do appreciate your product and I'm a believer in the health benefits and I'm plotting to try new recipes, from your website. (Psssst, I'd sure love one of those aprons. They are hilarious!)
Disclaimer: While POM Wonderful provided me with FREE pomegranate juice, have received no monetary compensation for my recipe or review.