One of my favorite colors is deep burgundy. So it is natural for me to gravitate to any food that has that color. Love cranberries,dark red grapes and of course pomegranates. So the other day when I ran across a vinaigrette dressing that called for pomegranate molasses I was intrigued.
Ran a search on where to find it and during that search stumbled on a recipe from Alton Brown on food network.
Loving to try things myself I had to give this a try.
It is very simple to make providing you can find the pomegranate juice. Well first I bought a juice from Sprouts (their brand bottled) … IT WAS AWFUL. I should have noticed but did not until I got it home and opened it. Pomegranate juice IS NOT brown with a hint of burgundy color … it tasted terrible. How do I know? We use to grow pomegranates on my grandmothers ranch. So I was familiar with how pomegranates are suppose to taste.
Next I found a fresh juice from a company called POM … expensive like $10 for 48 ounces but great … so worth the price. Trader Joe use to carry fresh pomegranate juice for about $10 for half gallon but not this year apparently.
I made my molasses thick like regular molasses but you could make it any consistency you like. Thinner like syrup so as you get to the end of your simmer time watch or it can turn to “hard crack” candy fairly fast
Keep in mind as your molasses cools it will get thicker plus you can sort of decide how much the juice has reduced at how thick it will be. I ended up with a little less than a cup.
- 4 cups unsweetened pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 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 and the juice comes to a boil (about 8 minutes), reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 60 minutes. It should be the consistency of thick molasses.
- Watch closely the last 10 or so minutes as this can turn to hard crack candy very quickly. The syrup will start to boil with very tiny close bubbles as it thickens. It will look thinner while it is hot and as it cools it will thicken.
- 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.
- To make a thinner version (more like thick syrup) cook for less time like about 50 minutes and the yield should be about 1 1/4 to 1 1/4 cups of heavy syrup.