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Recipes Breakfast and Brunch Condiments
Recipes Breakfast and Brunch Condiments
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| Servings: | 8 |
| Author Notes: |
Making your own pomegranate syrup is well worth the effort - the taste is remarkable. If you have the time and inclination, go for it. When making pomegranate syrup, you can use freshly squeezed or store bought pomegranate juice (buy only pure juice without sugar or flavorings added). You will need a large amount to start with; try it with 4 cups as there is a lot of evaporation in the cooking process. Depending on how thick you like your syrup, 4 cups of juice will reduce to yield about 2 cups of syrup. |
| Ingredients: | 4 cups pomegranate juice |
| Instructions: |
Makes About 2 Cups Pour the juice into a saucepan or skillet and bring to a steady boil over high heat. Decrease the heat to maintain a slow, steady, low bubbling and cook, stirring occasionally with a wooden spoon. After about 20 to 30 minutes the juice will have reduced by about one-half and will start to thicken. To test consistency, dip a spoon in the syrup - if it comes out relatively clean, continue cooking. If the spoon is coated and the syrup takes it time sliding off, you've done it! Another method is to drop a spoonful of syrup on a chilled plate and wait a few minutes (or place the plate of syrup in the refrigerator to hasten the process). If the syrup moved slowly around the plate, that's it-remove the pan from the heat and let cool completely. If it is still runny, continue cooking but pay close attention at this point. If you want very thick syrup, continue cooking and then remove from the heat when the syrup reaches the desired consistency or even a little before - it will thicken as it cools. Pour the cooled syrup into a jar and close tightly. It will keep in the refrigerator for 6 months. |
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