I know I am a few days late. There are reasons - silly and serious - but that's for another post. Ever since I say 5-Star Foodie's post linking to Angela of Spinach Tiger and her Cooking Red to Remember I knew I had to participate. I was still living in NYC when this "unknown" disease fiercely struck. I sadly remember those lost, the panic, the fear and so I post. Angela's story is filled with love and compassion and worth your time.I've had a hard time finding pomegranate molasses - and when I did, I found it to be about the price of a car payment, so I "surfed" at home looking for a way to make it. The recipes are similar but most remain too tart for my family (I've upped the sugar; you don't have to). I now put this all over pork roasts, add to chicken sauces, glaze roast vegetables with it and add a drop to a vinaigrette. I know there is a gelato in its future.
2 cups pomegranate juice
1/4-1/2 cup sugar
generous squeeze of 1/4 lemon
Put all in a saucepan and simmer till reduced to 1/4 cup and thick and syrupy. It took me about an hour and I checked and stirred every ten-minutes. Enjoy!
