Homemade Pomegranate Molasses Recipe

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Pomegranate Molasses A simple and healthy side that is a perfect match for so many foods. Ingredients 4 cups pomegranate juice 1/2 cup …

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Instructions Place the pomegranate juice, sugar and lemon juice in a medium saucepan over medium heat. Cook until the sugar has completely …

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3 cups pomegranate juice (if there is added sugar in your juice, reduce the sugar called for in this recipe) 1 ⁄ 2 cup lemon juice 1 ⁄ 2 cup sugar DIRECTIONS Combine all …

Rating: 5/5(14)
1. Combine all ingredients.
2. Simmer and reduce until there is only 1 cup of liquid remaining.
3. Chill.

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Homemade Pomegranate Molasses. Ingredients: 4 cups pure 100% pomegranate juice (bottled or fresh) 2/3 cup sugar. 1/3 cup freshly squeezed …

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2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice 1 …

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Homemade Pomegranate Molasses is a useful DIY food condiment, used in middle eastern cuisine to add flavor to meals.. My pomegranate molasses recipe is made of real seedless pomegranate juice and is the base of this easy recipe!

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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.

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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. Remove from heat and allow to cool completely before using or storing.

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2 cups pomegranate juice will yield approx. 1/2 cup of molasses Instructions Pour juice into a small heavy-bottomed pot. Bring to a low boil over medium to medium-high heat. Adjust heat as needed to maintain a low boil. At about 30 to 35 minutes, you’ll notice the liquid is taking on a syrupy texture and that it’s becoming more bubbly.

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Directions: Combine all ingredients into a saucepan and bring to a boil. Stir to dissolve the sugar. Reduce heat and allow to simmer until liquid has reduced by 1/2 and has thickened. When you insert a spoon the molasses will coat the back of the spoon. Remove from stove and allow to cool completely.

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When all seeds are in the bowl, squeeze them with your hands. Strain it in a pot. Use the back of a spoon and extract as much juice as possible. Boil it over high heat removing the scum occasionally. Add in salt and bring it to medium low heat and boil for 1 hour 15 minutes until thickened. Let it cool and pour into a clean jar. Notes

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Instructions Checklist. Step 1. 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.

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4 thoughts on “Homemade Pomegranate Molasses” Don Martin says: November 6, 2014 at 9:52 am I adore Ottolenghi’s earlier cookbook, Jerusalem, and likewise cooked my way through it last year. One of my favorite recipes from that book is the charred eggplant with garlic, lemon and pomegranate seeds. Much smokier and more complex than baba ghanouj. I’m …

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Step 1 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.

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How to make Pomegranate Molasses 1. Add pomegranate juice, sugar, and lemon juice to a medium saucepan over medium heat. Bring it to a boil, stirring to make sure the sugar is dissolved properly. 2. Reduce heat and let it simmer uncovered for about 1.5 hours. Stir occasionally. Make sure the mixture is not burned. 3. Dip a spoon into the mixture.

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This recipe yields about 1 1/4 cups of pomegranate molasses. 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.

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Fresh homemade pomegranate juice is ready to be used to make molasses. To make molasses – In a sauce pan pour 4 cups of pomegranate juice, 2 tablespoon freshly squeezed lemon juice and ½ cup sugar. Bring juice mix to gentle boil on medium heat until sugar dissolves completely. Stir occasionally.

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Frequently Asked Questions

How do you make pomegranate juice with molasses?

1 h 5 m. 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.

Is pomegranate molasses the same as sugar cane molasses?

However, the term "molasses" is quite misleading. While the color of pomegranate molasses is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts. Pomegranate molasses is an important ingredient in Middle Eastern cooking.

How much sugar do you put in pomegranate juice?

Measure 5 cups of pomegranate juice and add it to a pan along with ½ cup granulated sugar, and 1 tablespoon lemon juice. You can skip adding sugar if the juice is very sweet.

How to make homemade molasses without molasses?

Instructions In a heavy-bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, and lemon juice. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. Use this molasses substitute in any recipe in place of molasses.

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