We aren’t fans of reality television at our house. However, we do adore both Food Network and the Cooking Channel, which is why there is one reality show that we watch regularly: The Next Food Network Star. While we won’t cancel Sunday evening plans to watch it, we have it scheduled for recording.
A few weeks ago, one of the contestants made ground lamb kofto kebabs with pomegranate molasses glaze. They looked absolutely fabulous. Last week I decided to try making the kebabs for our Monday tapas dinner. Rather than guessing what the ingredients were, I was able to find the recipe online. However, they didn’t have a recipe for the pomegranate molasses; they simply suggested buying it.
While I could have bought the molasses, I decided I should try making my own, as I had pomegranate juice in the refrigerator. If the recipe failed, the kebabs would be served without a glaze. As I was making tzatziki also, I wasn’t worried about having glaze-free kebabs. Plus, I figured making a molasses couldn’t be too hard. Obviously, by the title of this post, you see I was successful.
I can’t imagine buying pomegranate molasses, as long as you have an hour. With only three ingredients needed, it was quite a simple sauce to make.
- 1 cup pomegranate juice
- 1 lemon, juiced
- 1/4 cup sugar
- In a small saucepot combine juices and sugar over medium heat.
- When liquid begins to simmer, reduce heat to low.
- Cook, stirring occasionally, for 1 hour or until liquid has reduced to about 1/4 cup and has thickened.
- Refrigerate until ready to use.
