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Name: Homemade Pomegranate Molasses
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: (they should be large; red; The thumb); 1 c Lemon juice; 2 Dozen Pomegranates; Soft on the blossom end when; 1 c Sugar; Or substitute 6 cups

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INGREDIENTS

(they should be large; red
The thumb)
1 c Lemon juice
2 Dozen Pomegranates
Soft on the blossom end when
1 c Sugar
Or substitute 6 cups

Servings

INSTRUCTIONS

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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: Paula Wolfert

NOTES

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Homemade Pomegranate Molasses

(they should be large; red 
  The thumb) 
1 c Lemon juice 
2  Dozen Pomegranates 
  Soft on the blossom end when 
1 c Sugar 
  Or substitute 6 cups

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 - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-27-1998    Recipe by: Paula Wolfert

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Nutrition

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Serving Size: 1 Serving (1088g)
Recipe Makes: 1 servings

Calories: 2444
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2444

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