MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Pomegranate Molasses
 Categories: Five, Fruits, Citrus
      Yield: 1 1/4 cups

      4 c  Pomegranate juice
    1/3 c  Sugar; up to 1/2 c
      2 tb Fresh squeezed lemon juice;
           - pulp strained

  Gather the ingredients.

  In a medium, heavy-bottomed, nonreactive saucepan, set over
  medium-high heat, combine the pomegranate juice, sugar, and lemon
  juice. Bring to a simmer while stirring to dissolve the sugar. 

  Lower the heat, making sure to maintain a gentle simmer. Cook
  uncovered, stirring periodically, until the mixture is syrupy,
  coats the back of a spoon, and reduces to between 1 and 1-1/4 cups.
  Allow to cool in the pan for 20 to 30 minutes, then transfer to a
  clean glass jar. Cover and store in the refrigerator for up to a
  month.

  Notes: For slightly thinner, more astringent molasses, use 1/3 cup
  sugar; for a thicker, sweeter syrup, use 1/2 cup. Note that if you
  use less sugar, it will take a bit longer to reduce and thicken the
  juice mixture. 

  Keep an eye on the pot, and adjust the heat if necessary to keep
  the liquid at a gentle simmer. If you don't see little bubbles
  breaking the surface, the molasses will take longer to reduce.

  It's helpful to have a liquid measuring cup on hand to see if the
  molasses has reduced enough. As you approach the 1-hour simmering
  mark, carefully pour the molasses into the measuring cup. If you've
  got more than 1-1/4 cups of liquid, you'll need to keep reducing
  the mixture. 

  Recipe by Miri Rotkovitz; Registered Dietician, teacher

  RECIPE FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

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