sauce

Pomegranate Molasses

• source: https://www.indianhealthyrecipes.com/tamarind-paste-recipe-make-tamarind-paste/
• time: 150
• servings: 17

Ingredients

• 1 l pure pomegranate juice
• 140 g sugar
• 90 g freshly squeezed lemon juice

Cookware

• small saucepan
• spoon
• jar

Method

1. Pour pure pomegranate juice, sugar (optional but recommended), and freshly squeezed lemon juice (optional but recommended) into a small saucepan.
2. Heat over medium until the sauce begins to simmer lightly. Stir to dissolve sugar.
3. Allow the liquid to simmer very lightly for 60 minutes to 80 minutes, stirring every 10 minutes, until the liquid reduces by 75% to about 1 cup of molasses.
4. The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.
5. Remove from heat. The syrup will continue to thicken as it cools. If unsure about the consistency, measure the reduced liquid — it should be roughly 1 cup of syrup.
6. After the syrup cools completely, store it in an airtight jar in the refrigerator for up to 4 weeks.