Pomegranates can add Mediterranean touch year-round

In Northern California, this is pomegranate season and, judging by my tree, this could be a bountiful year.

I have a single Wonderful pomegranate tree, a variety that repeatedly lives up to its name. And this year, it yielded dozens of softball-size fruit. The birds and squirrels took a large share, but I still managed to harvest about 30 pounds.

At home in our Mediterranean climate, pomegranates are a popular late fall-winter addition to local menus, brightening meals with bursts of flavor.

Fresh arils – the juice-packed seed sacs – get sprinkled in salads and over entrees. Like little rubies, they decorate desserts.

But how do you enjoy that pomegranate flavor long after the season has gone?

Pomegranate molasses preserves that intense flavor and makes it easy to augment all sorts of dishes. Use it as a glaze on pork or chicken. Add a tablespoon to vinaigrette or other dressings. It’s a must for Mediterranean cooking.

The molasses is basically concentrated pomegranate juice. It will keep refrigerated for months.

On average, a pomegranate yields about 1/2 cup juice. This recipe used 6 pomegranates to make 1 cup molasses.

To produce juice, removed arils and then put them through a food mill. (While deseeding the fruit, wear old clothing that you won’t mind getting stained.)

Or simply cut the pomegranate in half, and juice with a citrus juice reamer. (It’s messy but fast.)

This molasses recipe can be scaled down as needed; it will reduce faster but watch closely.

Pomegranate molasses

Makes 1 cup to 1-1/2 cups

Ingredients:

In a heavy saucepan over medium heat, combine pomegranate juice, lemon juice and sugar. Bring to a boil.

Reduce heat and let simmer uncovered, stirring often, until desired consistency. This takes about 20 to 30 minutes.

When finished, the juice will be reduced by half to two-thirds, depending on desired thickness. The molasses will cover the back of a spoon like a thick syrup.

Store covered in the refrigerator.