POMEGRANATE MOLASSES
Sweet-tart pomegranate molasses is a traditional Middle Eastern syrup used in everything from marinades to dips and stews. It's also delicious drizzled over your morning oatmeal or stirred in coffee or tea as a sweetener. Be sure to buy 100% pomegranate juice.
Time 1h
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Combine pomegranate juice, sugar and lemon juice in a small saucepan.
- Set over medium-high heat and bring to a simmer. Lower the heat to medium-low and continue to simmer, stirring occasionally, making sure molasses does not boil, until liquid is thick and reduced by about half, 25 to 30 minutes.
- Let cool completely. Pomegranate molasses will keep in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 20 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 6 grams, Protein 0 grams
HOW TO MAKE POMEGRANATE MOLASSES
This recipe yields about 1 1/4 cups of pomegranate molasses.
Provided by Lisa Lin
Categories Basics
Time 1h10m
Number Of Ingredients 3
Steps:
- Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. When the juice boils, reduce the heat to a medium-low. You should see the liquid boiling very gently in the middle.
- Let the mixture simmer for about an hour, uncovered. Stir occasionally to make sure that the sugars don't stick to the bottom of the saucepan.
- After 45 minutes of simmering, you'll notice that a lot of liquid has burned off. Reduce the heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done cooking (see photo in blog post for a visual).
- Turn off the heat and let it cool for 30 minutes before pouring it into a jar. The mixture will still be runny, but don't worry. The molasses thickens as it cools.
- This recipe should yield about 1 cup and 2 tablespoons of pomegranate molasses. Store the molasses in the refrigerator for up to 6 months.
POMEGRANATE SYRUP OR MOLASSES
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
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
Make our vegan recipe for pomegranate molasses, with pomegranate juice, sugar, and lemon juice to use as a condiment or cocktail mixer.
Provided by Miri Rotkovitz
Categories Sauce
Time 1h15m
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/4 cups (20 servings), UnsaturatedFat 0 g
HOMEMADE POMEGRANATE MOLASSES
It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.
Provided by Elise Bauer
Categories Sauce Pomegranate
Time 1h
Number Of Ingredients 3
Steps:
- Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
- Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.
Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 14 g, Fat 0 g, UnsaturatedFat 0 g
POMEGRANATE-MARINATED CHICKEN
An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.
Provided by Elly in Canada
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
- Remove skin and trim bones from the side of each breast.
- Place chicken in a glass baking dish.
- Pour marinade over chicken, cover and refrigerate overnight, turning once.
- To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
- Whisk in olive oil slowly, blending well.
- Stir in mint.
- Cover and refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Heat a 10-to-12-inch nonstick skillet over medium-high heat.
- Remove the chicken from the marinade.
- When the pan is hot, place chicken skin-side down and brown well.
- Transfer to a rack set in a roasting pan.
- Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
- (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.
Nutrition Facts : Calories 339.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 68.4, Sodium 369.2, Carbohydrate 5.6, Fiber 0.3, Sugar 4.5, Protein 27.4
POMEGRANATE MOLASSES
Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
Provided by flying chef
Time 1h5m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g
More about "pomegranatemolasses recipes"
5 WAYS TO USE POMEGRANATE MOLASSES - KITCHN
From thekitchn.com
- Whisked into salad dressings – I recently talked about some creative ways of making vinaigrettes from scratch, substituting juice or alternative oils.
- Stirred into iced tea and other drinks – It’s tough to make a good mocktail or non-alcoholic spritzer without too much sweetness. You can stir pomegranate molasses straight into sparkling water; it’s a delicious and refreshing drink (add a dash of non-alcoholic bitters to amp it up a bit).
- Brushed on meat as a glaze – Glazes and marinades get a good jolt of acidity from pomegranate molasses. I am usually wary of fruit and meat together; it’s just not my thing.
- Drizzled over roasted vegetables – You don’t need a lot, but again, the acidity of this stuff is so good over grilled or roasted vegetables. Or whisk together with a touch of olive oil for a dressing.
- Whizzed into dips and relishes – You don’t need a recipe to add a drizzle of pomegranate molasses to hummus, baba ghanoush, or any other dip or relish that could use a little jolt of acidity or sweetness.
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- Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
- The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.Remove from heat. The syrup will continue to thicken as it cools. If you're unsure about the consistency, measure the reduce liquid-- it should be between 1 and 1 1/4 cups of syrup. If it's a lot more liquid than that, continue reducing.
- After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.
POMEGRANATE MOLASSES - A COUPLE COOKS
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Cuisine Middle EasternCategory EssentialsServings 1.5Total Time 45 mins
- Place the pomegranate juice in a small saucepan. Bring to a boil, then reduce to a simmer where it is gently bubbling. Simmer for about 45 minutes to 1 hour, until it is lightly thickened and reduced to about 1/2 cup. Stir in the sugar. Taste and add more sugar if desired (the goal is a tangy sweet pop, like a balsamic reduction).
POMEGRANATE MOLASSES | COOK FOR YOUR LIFE
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4.2/5 (6)Estimated Reading Time 40 secsCategory Basics, Sauces And DressingsCalories 928 per serving
- Put all three ingredients in a saucepan over medium heat. Cook, stirring occasionally until the sugar granules have dissolved.
- Once the sugar has dissolved, reduce the heat to medium-low and reduce until there is only about 1 cup of thickened liquid, about an hour.
THE 11 BEST POMEGRANATE MOLASSES SUBSTITUTES
From myconsciouseating.com
5/5 (1)Published 2021-07-08
- Homemade pomegranate molasses. Who needs that store-bought stuff when you can make pomegranate molasses from scratch in no time? But, before we go into the molasses preparation, let’s make the base – which is the pomegranate juice.
- Pomegranate seeds or juice. If all you’re looking for is that refreshing, fruity flavor, going with pomegranate seeds or juice is a great way to substitute pomegranate molasses.
- Raspberry jam. Now here’s an ideal substitute for pomegranate molasses if you’re not too fond of pomegranate, but still want that fruity flavor. Raspberry jam has a sweet, tangy taste, and that thick, sticky consistency similar to molasses that works great as a glaze, marinade, or a refreshing addition to your dip or salad dressing.
- Plum sauce. Here’s yet another fruit-based pomegranate molasses replacement for those of you who prefer plums over pomegranate. When it comes to the texture, the color, and the richness of the molasses, the plum sauce is a spot-on alternative.
- Lemon juice and honey. This pomegranate molasses alternative is the easiest, most convenient way of replicating the molasses flavor with the ingredients you already have in the kitchen.
- Grenadine. The term grenadine comes from the French word grenade, which means pomegranate. In the original recipe, the three main ingredients for grenadine syrup are pomegranate juice, sugar, and lemon.
- Balsamic vinegar and sugar. Balsamic vinegar and sugar combination is yet another easy-to-make substitution for pomegranate molasses if you need a quick salad dressing.
- Cranberry juice concentrate. When you think about fruit options, cranberries are the closest thing to pomegranate you’ll find. Cranberry juice concentrate may lack some sourness and acidity as a pomegranate molasses substitute, but you can easily fix that by adding some lime or lemon juice.
- Cranberry sauce. Cranberry sauce is a richer, fuller alternative for pomegranate molasses than cranberry juice concentrate. It has a thick, jelly-like consistency thanks to a natural ingredient named pectin, which naturally gels the fruit when cooked with sugar and acid.
- Simple syrup and grenadine juice. If you want to add a touch of grenadine tartness to your cocktails or non-alcoholic beverages, but you don’t have grenadine, this combination is the way to go.
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- Combine the pomegranate juice, sugar, and lemon juice in a saucepan or dutch oven over medium heat. Stir till the sugar has dissolved.
- Allow the sauce to cool in the pan for at least 10 minutes before transferring to a glass jar. Store in the refrigerator for up to 6 months.
HOW TO MAKE SUGAR-FREE POMEGRANATE MOLASSES - ALPHAFOODIE
From alphafoodie.com
5/5 (21)Total Time 40 minsCategory DiysCalories 35 per serving
- Pour the pomegranate juice and the lemon juice in a large pot. Bring to a soft boil over medium heat.
- Simmer on low heat for 30-40 minutes. The pomegranate juice needs to reduce to about 1/4 of its volume.Stir occasionally so it doesn't burn.
- When you get thick bubbles that are more viscous, you can remove the molasses form the heat. Another way to check if the molasses is ready is to see if it coats the back of a spoon.
- Remove from the heat and leave to cool completely. You can transfer the molasses to a bowl to speed up the cooling. Store in an air-tight jar in the cupboard/pantry or refrigerator for up to 1 month (2 months if adding sugar)
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