Recipe - Homemade Pomegranate Molasses

2 Dozen Pomegranates
(they should be large; red
and a little
Soft on the blossom end when
pressed with
The thumb)
Or substitute 6 cups
pomegranate juice
1 cup Sugar
1 cup Lemon juice

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 # TS1G23 broadcast 12121997)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

03271998

Recipe by: Paula Wolfert

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