POMEGRANATE SYRUP OR MOLASSES
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- 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.
POMEGRANATE SYRUP
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.
Provided by Eugenia Bone
Categories condiments, dips and spreads
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
- Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
- For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 47 grams
BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP
Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...
Provided by BekaWild
Categories Breakfast
Time 2h
Yield 48 peices, 24 serving(s)
Number Of Ingredients 17
Steps:
- SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
- Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
- Remove from heat, as in turn burner off and remove from burner too.
- Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
- If the syrup then gets too watery, put it back and the stove until it's right!
- Strain into bowl - set aside to cool before pouring onto hot baklava.
- Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
- BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
- Remove from heat and skim off milk solids. Set aside.
- You may "brown" butter slightly for added flavor (I do).
- Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
- FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
- ASSEMBLY: Heat oven to 400°F.
- Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
- Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
- Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
- I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
- Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
- In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
- Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
- IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
- Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
- Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!
GRENADINE SYRUP
Making grenadine, the pomegranate-based simple syrup that was favored in many cocktails in the 19th and early 20th centuries, is really quite simple. And homemade is a vast improvement on the red-dyed sugar water in markets. Once you've rounded up the materials, 15 minutes' light work will make enough to last you.
Provided by Toby Cecchini
Categories brunch, easy, non-alcoholic drinks
Time 15m
Yield Makes 1 quart.
Number Of Ingredients 4
Steps:
- Pour roughly half of the pomegranate juice into a saucepan. Heat over medium, taking care to remove from the flame before it boils. Stir in the sugar until dissolved, then add the other half-quart of juice, the rose water and orange flower water. Mix well and decant into a clean bottle to refrigerate. Adding 2 ounces or so of high-proof vodka or Everclear will allow it to keep longer.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 29 grams
HOMEMADE POMEGRANATE SYRUP
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Prepare fresh pomegranate juice:.
- For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
More about "pomegranate orange syrup recipes"
49 BEST POMEGRANATE RECIPES | EPICURIOUS
From epicurious.com
Author Katherine SacksPublished Sep 19, 2016Estimated Reading Time 7 mins
- Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios. Here's one of our favorite pomegranate recipes: Fresh pomegranate seeds add a pop of sweet flavor to the spaghetti squash, making it the perfect side to this Persian-inspired chicken dinner.
- Roast Pumpkin With Dukkha and Pomegranate. There's nothing like a jar of dukkha—a mix of spiced, salted seeds—to add life to roasted winter squash (or any other roasted vegetable).
- Torn Potatoes of Many Colors With Chile-Lime Butter. If you're looking for Thanksgiving side dishes, you've found a winner. You'll roast the potatoes (a mix is great!)
- Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar) Nutty pistachios and sweet-tart pomegranate seeds add their signature flavors to these turkey meatballs.
- Spiced Pavlova With Pumpkin Mousse. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.
- Shirley Tonic. A holiday-spiced grenadine syrup, club soda, and a lemon twist makes a grown-up Shirley Temple that everyone can enjoy. Get This Recipe.
- Sheet-Pan Curry Pork Chops and Sweet Potatoes. Spiced pork chops and halved sweet potatoes roast in the same pan, then get topped with yogurt sauce, radishes, and pomegranate seeds to add a fresh, tart contrast to the meat and carbs.
- Seared Radicchio and Roasted Beets. This dish wins on color alone. Sweet beets pair perfectly with bitter radicchio. Here, we roast the beets until they're charred, then partner them with seared radicchio wedges and tangy pomegranate.
- Sticky Grilled Chicken. Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this grilling staple. Get This Recipe.
- Smoky Eggplant Dip (Eggplant Moutabal) In this recipe, smoky coal-cooked eggplants blend with nutty tahini and lemon juice, then get topped with pomegranate and black sesame seeds.
POMEGRANATE SYRUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (14)Total Time 30 minsCategory Dessert, Brunch, Breakfast, SauceCalories 206 per serving
POMEGRANATE-ORANGE SYRUP RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 50 secsServings 1
EASY ORANGE POMEGRANATE MIMOSA RECIPE - SUGAR AND …
From sugarandsoul.co
POMEGRANATE POWER: THE 10 BEST POMEGRANATE SYRUP …
From caligirlcooking.com
20 POMEGRANATE RECIPES YOU NEED ASAP - TASTE OF HOME
From tasteofhome.com
ORANGE SIMPLE SYRUP - SUGAR AND SOUL
From sugarandsoul.co
13 TASTY POMEGRANATE RECIPES – A COUPLE COOKS
From acouplecooks.com
EASY POMEGRANATE SIMPLE SYRUP RECIPE - FARMHOUSE & BLOOMS
From farmhouseandblooms.com
Cuisine CanadianTotal Time 5 minsCategory Farmhouse RecipesPublished Jan 13, 2023
EASY HOMEMADE GRENADINE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRENADINE RECIPE (POMEGRANATE SIMPLE SYRUP) - ENTIRELY ELIZABETH
From entirelyelizabeth.com
RED WINE SANGRIA RECIPE | EPICURIOUS
From epicurious.com
POMEGRANATE AND ORANGE VODKA COCKTAIL RECIPE | SUR LA TABLE
From
SPICED POMEGRANATE MARGARITAS - A FLAVOR JOURNAL
From aflavorjournal.com
EASY SLICED SWEET POTATO CASSEROLE | GOOD LIFE EATS
From goodlifeeats.com
31 VEGAN BRUNCH RECIPES WORTH WAKING UP FOR | BON APPéTIT
From bonappetit.com
POMEGRANATE COSMO | PERFECTLY DELICIOUS | DISHES DELISH
From dishesdelish.com
21 BEST POMEGRANATE RECIPES - WAYS TO EAT POMEGRANATE
POMEGRANATE-THYME SPRITZ-HOW TO MAKE POMEGRANATE-THYME …
From womansday.com
26 FRESH POMEGRANATE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love