| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Dozen Pomegranates |
|
|
(they should be large; red and a little |
|
|
Soft on the blossom end when pressed with |
|
|
The thumb) |
|
|
Or substitute 6 cups pomegranate juice |
| 1 |
c |
Sugar |
| 1 |
c |
Lemon juice |
INSTRUCTIONS
Wash the pomegranates. Roll them around until they soften, then break up
the pomegranates under water to keep juice from spurting. Give a good bang
with the back of the knife to loosen the seeds of each section. To squeeze
out the juice: Wrap a handful of seeds in cheesecloth, then use your hands
to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the
remaining seeds. (Do not use a juicer. Pomegranate juice stains are
difficult to remove, and the bitter, tannic white part of the fruit gets
mixed in and mars the flavor.) Place pomegranate juice, sugar and lemon
juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool,
bottle, and keep refrigerated. This recipe yields 1 pint pomegranate
molasses.
Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula
Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: Paula Wolfert
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