Pomegranate Molasses

If you are using fresh pomegranates, you need to separate the arils from the skin and pith. One of the easiest ways of doing this is to slice off just enough of the calyx, or crown, to reveal the pith. Cut each pomegranate into quarters, then submerge, cut side down, in a bowl of water. Hold one of the sections under water, then pick out the seeds and allow them to sink to the bottom, while the membrane floats to the top. Repeat with the remaining sections. Discard the peel and membrane, then drain the seeds and pat dry. Five or six large pomegranates should make three cups juice. Place these three cups of pomegranate juice in a blender and process to a watery puree, then force through a sieve lined with a cheesecloth, pressing down on the seeds to remove every drop of liquid.

Pour the juice into a heavy 1 1/2 quart saucepan and bring to a boil. Reduce the heat, then simmer, uncovered, for about 1 hour or until the juice is reduced to 1 cup and has thickened to a syrupy consistency that coats the back of a spoon. Set aside to cool for 30 minutes, then store in an airtight jar in the refrigerator, where it will keep for up to six months. Take care that you don’t overcook it, or the molasses will harden when cooled and be impossible to remove from the jar.