Pomegranate Molasses

RECIPE BY NATASAHA CORRETT

 “I love these zesty and sweet molasses, when there is plenty of pomegranates in the season, it is a good idea to batch cook and freeze it. I created this as my Christmas pudding recipe, however, I now put it with all my cakes as a wonderful side. I love it with chocolate and almond orange. Because of the sweetness of the pomegranates, you don’t need any syrup or sugar to sweeten it so its a great alternative. You can even put warm over some dairy free ice cream! Pomegranates have been labelled a superfood because of their high levels of anti-oxidants which help to boost the immune system so great to help ward off those common colds.”

Tash x

 

Serves2-4
Cooks InPrep time: 5 minutes | Cooking time: 10 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

1 large pomegranate
2 tbsp water

Method

  • Pop the seeds out by holding the pomegranate in your hand with the cut side facing your palm, then with a wooden spoon bang the top (round side) and the pips will fall out into your palm. Make sure you do this over a bowl and they will fall into the bowl without the white pith.
  • Put all ingredients into a pan and leave to cook on a low / medium heat for 10 minutes. The pomegranate will start to soften and become a thick liquid.
  • Take off the heat and use to pour over puddings or breakfasts.
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