Pomegranate Syrup or Molasses

READY IN: 55mins
Recipe by Chicagoland Chef du

I made my own molasses for a vinaigrette recipe. The yield amount will depend on whether you are making syrup or molasses. Yields: 1 1/2 C syrup or 1 C molasses. Cooking time noted differs for both. Approx. 50-70 mins. Recipe courtesy Alton Brown, 2006

Top Review by Maito

This can be used in so many recipes (great with pork), but we loved it with low fat vanilla ice cream. So easy and tastes better than store-bought. I went a little crazy on the lemon though, since we have Meyer lemons falling off our tree right now.

Directions

  1. For Syrup:
  2. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  3. Cook, stirring occasionally, until the sugar has completely dissolved.
  4. 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.
  5. 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.
  6. For Molasses:
  7. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  8. Cook, stirring occasionally, until the sugar has completely dissolved.
  9. 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.
  10. Remove from the heat and allow to cool in the saucepan for 30 minutes.
  11. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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