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Total:
1 hr 25 min
Prep:
5 min
Inactive:
30 min
Cook:
50 min
Yield:
1 1/2 cups syrup or 1 cup molasses
Level:
Intermediate
Total:
1 hr 25 min
Prep:
5 min
Inactive:
30 min
Cook:
50 min
Yield:
1 1/2 cups syrup or 1 cup molasses
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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