Mention of pomegranate molasses is ubiquitous these days and it has piqued my interest. Yeah, I’m a late comer. Last night I was determined to learn what the fascination is all about. I brought pomegranate juice, jaggery (cane and palm) and lemon juice to a boil and let it simmer until it reduced to about 1/4 the original amount.
There came a point where Faye, while walking through the kitchen, said it had reduced enough, but as usual, I used my own inexperienced judgment and simmered it a bit longer. When the syrup had cooled slightly I poured it into a glass bottle and stowed it in the refrigerator.
When I checked it this morning the contents did not move when I tilted the bottle. Perhaps I should have listened to Faye! When it was warmed to room temperature, however, the molasses poured just fine (molasses is supposed to be slow, right?!). Unfortunately most of the photos I took are not suitable for publication.
I’m looking forward to using this in food preparations. I can see it going well with roasted root vegetables such as carrots, parsnips, beets, sweet potatoes, rutabagas etc. as well as some protein dishes.