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Pomegranate Molasses

by Michele Pesula Kuegler | July 19th, 2010 | Recipes, Simple Solutions
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We aren’t fans of reality television at our house.  However, we do adore both Food Network and the Cooking Channel, which is why there is one reality show that we watch regularly:  The Next Food Network Star.  While we won’t cancel Sunday evening plans to watch it, we have it scheduled for recording.

A few weeks ago, one of the contestants made ground lamb kofto kebabs with pomegranate molasses glaze.  They looked absolutely fabulous.  Last week I decided to try making the kebabs for our Monday tapas dinner.  Rather than guessing what the ingredients were, I was able to find the recipe online.  However, they didn’t have a recipe for the pomegranate molasses; they simply suggested buying it.

While I could have bought the  molasses, I decided I should try making my own, as I had pomegranate juice in the refrigerator.  If the recipe failed, the kebabs would be served without a glaze.  As I was making tzatziki also, I wasn’t worried about having glaze-free kebabs.  Plus, I figured making a molasses couldn’t be too hard.  Obviously, by the title of this post, you see I was successful.

I can’t imagine buying pomegranate molasses, as long as you have an hour.  With only three ingredients needed, it was quite a simple sauce to make.

 

Pomegranate Molasses


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Ingredients
  1. 1 cup pomegranate juice
  2. 1 lemon, juiced
  3. 1/4 cup sugar
Instructions
  1. In a small saucepot combine juices and sugar over medium heat.
  2. When liquid begins to simmer, reduce heat to low.
  3. Cook, stirring occasionally, for 1 hour or until liquid has reduced to about 1/4 cup and has thickened.
  4. Refrigerate until ready to use.
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