Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section. To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor.) Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated. This recipe yields 1 pint pomegranate molasses. Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: Paula Wolfert
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|Serving Size: 1 Serving (1088g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 617.1mg||16 %|
|Total Carbohydrate 642g||189 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 640g|
|Protein 1.9g||3 %|
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Calories per serving: 2444
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