Pomegranate molasses does not taste like pomegranates. Nor does it taste like molasses.
The flavor is sweet and tart like a good balsamic vinegar but without the acrid whang of vinegar. It's a little toasty; a little fruity; a little floral. It's syrupy without being cloying.
You can buy it at Middle Eastern grocery stores as well as some well-stocked supermarkets, or if you don't feel like driving across town (or to another town) to the specialty store, you can make it -- assuming your grocery store sells pomegranate juice.
Pomegranate Molasses
4 cups unsweetened pomegranate juice (I used Pom Wonderful)
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
Combine all ingredients in a heavy saucepan and bring to boil, stirring to dissolve sugar, over medium-high heat. Reduce heat to a bare simmer and cook 90 minutes or until mixture is reduced to about 1 cup and has the consistency of thick syrup.
Cool at least 30 minutes or to room temperature. Transfer to glass jar or bottle and refrigerate until ready to use. Molasses will keep, refrigerated, for about 6 months.
Recipe adapted from Riddley Gemperlein-Schirm at Food52.com
Pomegranate Molasses Glazed Roasted Carrots
4 to 6 medium carrots, peeled and cut into 3-inch lengths and halved or quartered
1 to 2 tablespoons olive oil
Salt and ground black pepper
Pinch Aleppo pepper flakes
1 1/2 teaspoons pomegranate molasses
Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat. Spread carrots in a single layer on the prepared baking sheet.
Roast 15 to 20 minutes or until carrots are almost tender. Drizzle with pomegranate molasses, stir well, and roast 5 minutes more.
Makes 2 servings.
Food on 11/09/2016