HOW TO MAKE POMEGRANATE MOLASSES RECIPES
POMEGRANATE SYRUP OR MOLASSES RECIPE | ALTON BROWN …
Provided by Alton Brown
Categories dessert
Total Time 1 hours 25 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
POMEGRANATE RECIPES - BBC GOOD FOOD
Pomegranate works well in sweet and savoury dishes. Extract the juicy jewel-like seeds and liven up salads, couscous dishes, drinks and desserts.
Provided by Good Food team
Number Of Ingredients 1
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Make the most of this stunning fruit with with our easy recipes. Mix the ruby-red seeds into salads, meat and couscous dishes, or sweeten up sauces, desserts and drinks with pomegranate molasses and pomegranate juice
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Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the Iranian celebration of the winter solstice, or for any holiday celebration. Pomegranates on Yalda symbolize a red dawn: the emergence of light and brighter days ahead. Here, the combination of pomegranate molasses and pomegranate seeds showcase the various ways the fruit is used in Iranian cuisine. While not traditional, some preparations, such as this one, use tomato paste for added depth and vibrancy. Serve this with Persian rice, a side of fresh herbs, radishes and scallions.
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Reviews 4
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- Garnish with reserved pomegranate seeds and mint leaves, and serve over rice with a side of fresh herbs, radishes and scallions.
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KHORESH MORGH NARDOONI (POMEGRANATE CHICKEN STEW) R…
Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the Iranian celebration of the winter solstice, or for any holiday celebration. Pomegranates on Yalda symbolize a red dawn: the emergence of light and brighter days ahead. Here, the combination of pomegranate molasses and pomegranate seeds showcase the various ways the fruit is used in Iranian cuisine. While not traditional, some preparations, such as this one, use tomato paste for added depth and vibrancy. Serve this with Persian rice, a side of fresh herbs, radishes and scallions.
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Reviews 4
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Reviews 4
Total Time 1 hours 30 minutes
- Garnish with reserved pomegranate seeds and mint leaves, and serve over rice with a side of fresh herbs, radishes and scallions.
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Total Time 5 minutes
Category appetizer
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Reviews 5
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HOW TO MAKE POMEGRANATE MOLASSES (STEP-BY-STEP) | HEA…
Pomegranate Molasses Recipe: Add 3 1/2 cups pomegranate juice, 1/2 cup sugar and 3 tablespoons lemon juice in a saucepan and stir to dissolve the sugar. Bring everything to a boil.
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Feb 22, 2021 · Molasses, sometimes called black treacle, is a byproduct of refining sugarcane into sugar. The light or thick syrup is a great way to sweeten and add flavor to certain dishes. It's used in a wide variety of recipes …
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