Description

Pomegranate Sauce/Glaze/Molasses are basically the same, with the molasses style reduced more than the sauce/glaze making it slightly thicker. However, all of them are delicious! The thick, deeply red syrup has an intensely sweet-tart flavor that pairs surprisingly well with savory dishes, especially grilled meats, roasted vegetables and even adds that special something when drizzled over warm oatmeal, rice or bread pudding and even over vanilla ice cream.

Ingredients

4 cups good quality 100% Pomegranate Juice ½ cup Granulate White Sugar 1 tablespoon Lemon Juice

Instructions

In a medium size heavy bottomed sauce pan, add pomegranate juice, sugar and lemon juice. Bring to a boil stirring occasionally till sugar is dissolved. Reduce to medium low (Simmer, small bubbles raising to the top) and simmer 45-55 minutes uncovered. Liquid should reduce to 1 ½ cups and will have thickened to a thing syrup. Remove from heat and let cool 30 minutes then transfer to an airtight container and let come to room temperature. (Sauce will thicken when it is fully cooled). Keep in the refrigerator. Pomegranate Molasses If making Pomegranate Molasses follow above but simmer 70-80 minutes or till liquid is reduced to 1 cup and is a thick syrup consistency.

Pomegranate Sauce