I admit it, Food52 is causing me to make more stuff.  Well, maybe its not them, its still winter here and I want to make things in the winter. My little experiments in flavor. This time its Pomegranate Molasses. Looked easy enough, so went and bought juice. Here is the original article at Food 52 or at Alton Brown who I think had it long ago. And here is my attempt at it and how it went.

How it went making things

Slowly, very slowly. Maybe its just my desire to take things slowly. Or a gas stove that seems to have 3 levels; low, hot, hotter. So much so, I have a cast iron enameled topper for it. Which works great for slowing the cooking and spreading the heat. Even with heavy pans. I would recommend it. Would add a link, but I bought it at the Columbus Farmer’s Market a few years ago.

Things started about 5 one fine afternoon. Expecting to be wrapped up by 7 or 8. Mixing and stirring the 3 simple ingredients together.

Turned things down to a nice simmer after getting things just below  a boil and the sugar dissolved properly. Slowly simmering. And wait….

More stirring happens. And more waiting. This takes some time apparently.

This was getting long. Thankfully, I have books and the interwebs to use. I gave up on the last shot when 8:30 hit. But it did finsh up really well around then. And damn its delicious. I plan to do it again. Maybe a higher temp and closer watch.

Pomegranate Molasses

• 4 cups pomegranate juice
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice

This really isn’t hard if you have made Apple Butter or even caramelized(yum) onions. Put everything in a heavy-bottomed  pan. Over medium heat, cook, stirring as needed until the sugar dissolves.

Now, reduce the heat to medium-low and cook for 70 to 80 minutes(took me a lot longer). Basically, until things are the consistency of thick syrup.

Allow to cool for 30 minutes and then transfer the molasses to a glass jar to finish cooling, before covering for storage. It will keep, in the refrigerator, for up to 6 months.