A whole new world has opened up to me in the form of Pomegranate Molasses. Yesterday at the store three bags of pomegranates were on clearance. Every year the lovely little burnt red pods arrive in the stores the same time as cranberries. Without all the hype and advertising of cranberries, pomegranates just sit there on the sidelines getting riper and riper in their bins waiting for a perfect customer. Personally, I think they are great, even if they are absolutely one of the messiest foods on the planet to eat. They are not purchased because of costs. At half price, one bag of two beautiful pomegranates were brought home, a dinner recipe was searched, and pomegranate molasses was made from the juice of two pomegranates.
Recipes was reduced as only one cup of juice was available to make into molasses. With so little juice, the molasses took just over 20 minutes to reduce.
Scaled for Likability: Great
I am in love. Attaching the word molasses to something this fabulous is degrading. This is thick and sticky and addicting. Once cooled, I immediately made a slice of dry toast and drizzled with pomegranate syrup. Oh. My. Taste. Buds. So good I forgot to take a picture of the wonderful color contrast between white bread and dark purple drizzles.
Make some now. Well as soon as pomegranates are back in season.