Chrysta 10 min. 15 min.

My Publisher recently asked me to develop a recipe for a pomegranate project she is working on.  Given the antioxidant nature of pomegranates and dark chocolate, I thought I’d make a suped up chocolate and pomegranate cake with a dark chocolate ganache, pomegranate molasses, and a pomegranate cream.  The recipe was a success!  However, I can’t post the recipe until the project launches in November.

 

For this chocolate cake recipe, I created a pomegranate molasses to really amp up the sweet-tart flavor that pomegranates have.

Most Americans have never had Pomegranate Molasses.  But, in the Middle East and parts of Africa and Russia, pomegranate molasses is a common ingredient. Pomegranate molasses is a sweet-tart reduction of pomegranate juice with the approximate consistency of maple syrup.  The recipe varies by country, but this is a recipe I love!  It’s great in savory and sweet applications, and can be used in the same places where Balsamic Vinegar is used.

Because my recipe yielded a lot of extra pomegranate molasses, I decided I needed to create a sweet dish to compliment the tartness of the molasses.

I just created a delicious vanilla and almond rice pudding topped with sweet-tart pomegranate molasses.  I’ll post the recipe tomorrow!

For now, here’s the Pomegranate Molasses recipe.

 

Pomegranate Molasses Recipe.  yields approximately 1/2 Cup

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Ingredients:

2 cups of 100% pure Pomegranate Juice

1/4 Cup of granulated white sugar

1/2 tsp lime (or lemon) juice

Directions

1. Combine the pomegranate juice,  sugar, and the lemon juice in a medium saucepan and bring to a boil.  Make sure to stir consistently to dissolve the sugar.  Boil for 4 minutes.

2. Lower heat and allow mixture to simmer, stirring occasionally.  Simmer for 30-40 minutes.

3. Your pomegranate molasses is done when it is reduced by about three quarters and is thick and syrupy. 2 cups of juice should reduce to ½ Cup of molasses.

4. Pour the pomegranate molasses into a sterilized bottle or jar with a lid that forms a tight seal. When the molasses is completely cooled, put the lid on the jar and place it in the refrigerator.   This will keep for several months.