I am definitely a “condiments” girl … I can’t help myself! I believe that with a few well chosen “extras” at your disposal you can transform any dish into something special.
And this recipe for pomegranate molasses does exactly that, thanks to Helene ( see here for the full blog post ) from Super Kitchen Machine (I haven’t met Helene, but I know enough about her to put her “up there” … love this lady!).
Pomegranate molasses is one of those condiments that I have struggled with in the past … the commercial ones I find can be too bitter for my taste (it is meant to be sour and tangy), but when mixed with other ingredients they rise to another level, although I wouldn’t serve them on their own.
Then I came across Helene’s recipe and made it … I was very excited. It is so deliciously smooth and moorish, and you can definitely drizzle it over anything you like, from sweet to savoury with great results (ice cream … yes, ice cream, yoghurt, in smoothies, just about any meat, grain, bean or lentil dish you like … need I say more?).
In fact the day after we covered “condiments” in the whole food course I did in 2013 (see here ), I took my pomegranate molasses in for Jude and the class to try, and even they admitted it was incredibly smooth and delicious.
So I haven’t bought pomegranate molasses for the last few years. This recipe keeps incredibly well in a 250ml glass bottle in the fridge (use an empty maple syrup bottle), and I use it straight on all sorts of dishes when the urge grabs me.
It takes a little over an hour to cook, but you will invest just 2 minutes of your time in prep to make it … so please give this is go, you will love it! Promise!
I haven't bought pomegranate molasses for the last few years. This recipe keeps incredibly well in a 250ml glass bottle in the fridge (use an empty maple syrup bottle), and I use it straight on all sorts of dishes when the urge grabs me.
It takes a little over an hour to cook, but you will invest just 2 minutes of your time in prep to make it ... so please give this is go, you will love it! Promise!
- 1 litre pomegranate juice (100% juice, no added sugar)
- 100g pure maple syrup
- 30g fresh lemon juice
- Place all the ingredients into the TM bowl and cook 45 minutes / Varoma / speed 2 / no MC / basket on lid
- Lift lid and check volume as it will have reduced greatly (you are aiming to reduce liquid to 250g which it will not have done by this stage, but you need to start to monitor the reduction before continuing)
- Continue cooking 10 minutes / Varoma / Speed 2 / no MC / basket on lid and check again, and then continue at 5 minute intervals until the liquid reduces to 250g (which is half way down from the 500g mark on the inside of the ™ bowl ... it takes exactly 60 mins in my TM31 machine)
- Pour into a glass bottle and allow to cool before sealing and storing in the fridge
- Keeps very well for a few months - if not longer (we usually use it up within a few months, but I suspect it will hold longer by being stored in the fridge)
I came across this recipe of Helene’s a long time ago. As you say it is lovely and keeps for ever in the fridge.
Thank you so much Jean on confirming my feelings too … sounds like we are on the same page! xo Gina