Monday, 24 October 2011

Sweet and sour

Pomegranates growing in the Casa Rosada garden
Pomegranate molasses
Being the pantry queen I am, my culinary closet has shelves bowing under the weight of pickles, preserves and whatever that I have bottled as seasons have dictated, throughout the year.
This anti-oxidant powerhouse can actually keep us out of the grave. And while its celebrity juice is becoming seemingly ever more expensive, pomegranate molasses,( not molasses at all but rather a syrup made from concentrated pomegranate juice and sugar) is positively cheap, especially if you both grow the pomegranates and then make it yourself.
It tastes equally of very,very sweet, and very,very tart, but that´s capital SWEET and capital TART. It has the consistency of ketchup, and a deep, garnet colour. Dip your naughty finger in, and taste the delight - its the original sweet/tart sensation that makes you pucker and smile simultaneously. So now you know what pomegranate molasses is, what do you do with it?- absolutely anything.You can use it to make pomegranate molasses barbecue sauce to slather on pork ribs. Additionally use it in dressings, vinaigrettes, cocktails or sauces, and in glazes or cakes.
It was the secret ingredient in the Greek myth of Hades and Persephone, so why not make this your secret ingredient weapon for making anything and everything taste interesting, slightly exotic, or just delicious and unusual.

Pomegranate Molasses                                                                                 Cooking time 1-2 hours

  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

2 comments:

  1. I love pomegranate molasses - lovely in the summer bunged into a cold glass of soda water. But one of my favourite ways of using it is in an onion topping for kibbeh (a suggestion from the lovely Claudia Roden).

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  2. Oh I'm so making this!! I love the shot of the pomegranete growing on the tree, how cool! and wow what thorns!!!!! Watch out :)

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