Pomegranate Molasses is an essential ingredient of many Middle Eastern cuisines and in particular Levantine countries. It has a sweet and sour tangy pomegrante flavour, that is used to add brightness, sourness and sweetness to many dishes. Making it is extremely simple and I will show you how to do it and use it in your every day cooking.
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00:00 Intro
00:24 What is pomegranate Molasses
01:58 How to juice a pomegranate
05:03 Making pomegranate molasses at home
06:09 How to use pomegranate Molasses
07:26 Conclusion
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Ingredients - per 250ml (8.25 fl oz) of molasses:
1000-1250 ml (33 - 41fl oz) Pomegranate Juice
45 ml (2.5 Tbsp) Lemon juice
50g (1/4 C) Sugar (Optional, if you don't use it, you may need to reduce the molasses to less than a quarter of the original volume. This helps to thicken and sweeten the juice)
Scale the ingredients up as needed for the amount you want
Per large 500g (17.5 oz) pomegranate you can expect to get around 350g (12.25 oz) of Fruit. From that 350g of fruit you will get about 200ml (6.6 fl oz) of Juice. So for 1L (33 fl oz) of pomegranate juice you will need about 5 Large pomegranates.
Chicken wing glaze:
4 Tbsp Pomegranate Molasses
1 Tbsp Lemon Juice
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Chilli flakes
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Directions
To remove the pomegranate fruit:
1. Use a knife to score the skin of the pomegranate, going all the way around the middle of the fruit
2. Pry the two halves apart with your fingers
3. Hold one half and then pull two opposing sides of the pomegranate away from each other, rotate and repeat with the whole thing
4. Hold the pomegranate half upside down over a bowl, and then hit it repeatedly with a heavy object until all the seeds have come out of the section you were hitting
5. Rotate and repeat till the entire half has been emptied
6. Repeat with the second half, then pick out any large pieces of pith
7. You can now add water (optional) to the bowl and then skim off any pieces of pith which float
8. Drain and the pomegranate is ready to use
To Juice the pomegranate:
1. Add the fruit to a blender, food processor or juicer, and process into a liquid
2. Strain the juice using a cheese cloth or strainer, making sure to remove all pulp and seeds
To make the molasses:
1. Add your juice to a large pot over a medium low heat, add in the lemon juice and the optional sugar
2. Optionally skim off any floating funk once it comes to a simmer
3. Allow it to simmer for a few hours, until the juice is reduced to a quarter of its original volume
4. Check that it has reached a syrupy texture, by coating a spoon in the molasses and blowing on it to cool it down
5. Remove from the heat once syrupy and pour into a jug or bowl
6. Once it has cooled a little, pour it into your jug or container and allow to cool completely to room temperature before using
To make the wing glaze:
1. Combine the ingredients together into a thick glaze
2. Brush onto your wings, then bake for 5 more minutes
8 июл 2024
