I have to tell you that I love this stuff – it may be one of those things that now I know how easy it is to make, and how versatile it can be, I’ll never go without again. Not only was it just wonderful in the Pomegranate Short Ribs, it makes the most wonderful vinaigrette, and I can tell it will lend a marvelous tartness and acidity to a great many sauces.
That’s a win, no matter how you look at it.
You can, of course, purchase Pomegranate Molasses at the store, but it is often hard to find (many stores consider it a “specialty item”) and it can be expensive, depending on the brand. So, rather than run around to different stores trying to find one that is reasonably priced and not too loaded with added sugars (or, heaven forbid, high fructose corn syrup), I decided to make my own.
Is it difficult? Not at all – you’re basically just reducing the pomegranate juice, honey and lemon juice down to a syrup. Now, having said that, you should not try to do this if you’re in the middle of watching season 7 of Dexter while coloring all 12 months of a My Little Pony calendar for your office in two days. Because you WILL forget about it and end up with burnt pomegranate caramel. Which will stink and stain your hands when you try to dig it out of the saucepan that you worry you might have ruined (don’t worry, you didn’t).
This is supposed to keep in the refrigerator for up to a month but, frankly, I don’t think mine is going to last that long.
- 4 cups pomegranate juice
- 1/2 cup honey
- juice of 1/2 lemon
- Combine all of the ingredients in a large, heavy-bottomed saucepan; bring to a boil, stirring constantly. Reduce heat to a simmer and continue cooking, stirring frequently, until the mixture is reduced to about 1 cup and has a thick, syrupy consistency.
- Cool completely and transfer to an airtight container. Store in the refrigerator for up to a month.
- Nutrition (per serving): 66 calories, <1g total fat, 0mg cholesterol, 6mg sodium, 140.6mg potassium, 17g carbohydrates, <1g fiber, 16.6g sugar, <1g protein