Recipe: Pomegranate molasses a versatile way to preserve flavor
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:
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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.