Pomegranate Molasses questions

kshama2001
kshama2001 Posts: 28,055 Member
edited November 2024 in Food and Nutrition
I keep hearing about Pomegranate Molasses on food podcasts. Who uses it? For what recipes? If you buy it, what brand do you like? If you make it from reducing juice, what's your recipe?

How tart is it? My OH doesn't like tart. If it's really tart, I will make it for my mother and brother.

Here's a recipe I'm considering, although I think I will skip the last step with the juice: https://www.bonappetit.com/recipe/pomegranate-glazed-chicken-with-buttery-pine-nuts

pomegranate-glazed-chicken-with-buttery-pine-nuts.jpg

Replies

  • kshama2001
    kshama2001 Posts: 28,055 Member
    Here's a recipe for making the molasses from juice: https://www.finecooking.com/recipe/homemade-pomegranate-molasses

    Here's one I can't access as I no longer have a subscription: https://www.cooksillustrated.com/recipes/10333-tart-pomegranate-molasses
  • nooshi713
    nooshi713 Posts: 4,877 Member
    We use it in Persian cuisine. I use it to make Khoresh Fesenjoon.
  • kshama2001
    kshama2001 Posts: 28,055 Member
    I finally got some pomegranate molasses from Whole Foods and am going to try the Bon Appetite recipe tonight. I'm going to make Mujadara to go with it, a mashup of Melissa Clark's and my JOC recipes.

    If I get a little extra energy I will make pita bread as well, but I have to decide that in the next 45 minutes to give it time to rise.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    I use it in BBQ sauce. The brand is Cortes.

    I've also used it in things like stews or soups that need a little sweetening or as part of a marinate for roasted vegetables and tofu.
  • peleroja
    peleroja Posts: 3,979 Member
    I use it on lamb or in glazes for roasted meats occasionally. It is slightly tart but not extremely so IMO, (more sweet than anything) but I like a lot of acidity in my recipes so I might be the wrong person to ask.
  • Hamsibian
    Hamsibian Posts: 1,388 Member
    I made beef liver with it. There's a YouTube video to grill it, but it tastes so much better sautéed.
  • kshama2001
    kshama2001 Posts: 28,055 Member
    crazyravr wrote: »
    kshama2001 wrote: »
    I finally got some pomegranate molasses from Whole Foods and am going to try the Bon Appetite recipe tonight. I'm going to make Mujadara to go with it, a mashup of Melissa Clark's and my JOC recipes.

    If I get a little extra energy I will make pita bread as well, but I have to decide that in the next 45 minutes to give it time to rise.

    Make the bread and while thats resting / proofing, make the rest.

    Ya, it wasn't a timing issue but an energy issue. I'm just getting over a cold and trying not to overdo things. I ended up lying down during the time I would have made the bread and that was the right thing for me to do.
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