Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pomegranate molasses. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes such as Fesenjan Persian chicken stew or eggplant lentil stew. Pomegranate molasses has become one of my favorite ingredients, but it's a tricky one for many people. Pomegranate molasses is a pretty simple ingredient (you can even make it yourself). Pomegranate molasses is a thick sauce made of pomegranate juice.
Pomegranate Molasses is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pomegranate Molasses is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have pomegranate molasses using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pomegranate Molasses:
- Make ready 500 ml pure Pomegranate juice
- Take 3/4 cup Sugar
- Prepare 1/4 cup Lemon juice
Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing.
Instructions to make Pomegranate Molasses:
- This is a traditional ingredient in Middle Eastern cooking. Pomegranate molasses or pomegranate syrup is made in the Middle Yeast in Countries like Syria, Lebanon and Iran. Traditionally this syrup is made by thickening the pure pomegranate juice allowing it to simmer and reduce in it's own natural sugars. Molasses is a bit thicker than the Syrup. But both are a indispensable part of the Middle Eastern or Mediterranean cooking.
- Take out the juice from the juicy fresh Pomegranates at home and strain well. To this add in the Sugar and the Lemon juice. Now bring it to a boil at first and then allow it to simmer on a low heat for nearly 40 minutes. Do not over do it as it solidifies on cooling. The best thing to know where to stop is, to see whether it coats the back of the spoon. If it does, then stop there right away.
- Allow this to cool down completely and then fill up a glass jar with this and store upto a month to enjoy it's flavour. It can be used in our innumerable Chaats. It's a perfect condiment for our Indian palate too. Enjoy this superb condiment in our Indian cooking too. It adds that lovely flavour and zing to your dishes.
Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing. Pomegranate molasses is used in Middle Eastern, African and Mediterranean cooking, usually to add a sweet and sour note to dishes. Like fish sauce, pomegranate molasses is one of those ingredients that you use sparingly in cooking, but can only seem to buy in huge bottles. Top pomegranate molasses substitutes are cranberry juice concentrate, grenadine, balsamic vinegar & sugar, sweetened pomegranate juice syrup, & tamarind paste with honey.
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