Pomegranate Molasseshomemade Recipes

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

POMEGRANATE MOLASSES

Steps:

• Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

POMEGRANATE MOLASSES(HOMEMADE)

Steps:

• Place all ingredients into a medium saucepan.
• Simmer on medium low heat for approximately 2 hours until reduced to 3 cups.
• Once it has cooled slightly, you can pour it into a decorative bottle or jar; it stores in the fridge for up to 6 months. You can package some up with a little decorative holly, ribbon and gift tag.

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: 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 1/2 cups, approximately 50 minutes. It should be the consistency of 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.
• For Molasses: 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. 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.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine all ingredients.
• Simmer and reduce until there is only 1 cup of liquid remaining.
• Chill.