Hello beautiful foodies! I have an amazing Fall/ Winter recipe to share with you all. I think pomegranate is such an underrated fruit, especially during this season. Every year I make spiced pomegranate liqueur which you can find the recipe here.

So I thought, why not make spiced pomegranate molasses syrup? This syrup is so easy to make, and I use star anise, cinnamon sticks, and cloves for the perfect Fall flavors. I hope you enjoy it as much as we did. You can use this syrup for sweet and savory recipes.

Some ideas:

• Latte or teas infused with molasses.
• Pork loin with the pomegranate molasses.
• Chocolate bark with molasses.
• Cakes, cookies, and pancakes.

Preparing the Pomegranates

This can get messy when preparing the pomegranates! A good tip is to wear gloves. Also you can lay down old newspaper underneath the bowl and around the surface you are working on. This might help if any pomegranate juice is flying all over the place.

Prepare the pomegranate juice. Take 4-5 pomegranates and submerge each one under water. Gently score the pomegranate from the crown and make a sort of cross to pull the pomegranate apart in 4 sections. Once you gently open the pomegranate let the seeds fall in the bottom of the bowl. The white parts will more than likely float to the top of the surface so you can discard those. Strain the water and reserve seeds.

Place the seeds in a food processor or blender and blend until the seeds are crushed. Use a fine mesh strainer to strain the juice into a bowl. Place the bowl aside when you are ready to use the juice for this recipe or our favorite pomegranate liqueur recipe.  

Time for the fun part!!

Spiced Pomegranate Molasses Syrup Recipe

Replace the cranberry sauce on your Thanksgiving table with this tasty molasses.

Yields: 1 1/2 cups

Ingredients:

• 4 cups of fresh pomegranate juice from the seeds
• 1/2 cup of organic sugar
• 3 tablespoons of maple syrup
• 1 lemon, reserve the juice
• 2 star anise pods
• 2 cinnamon sticks
• 2 small cloves

Method

1. Place pomegranate juice in a medium pot over medium heat.
2. Add the sugar, maple syrup, and lemon juice. Once the liquid starts to boil reduce the heat to low.
3. Add the star anise, cinnamon sticks, and cloves. Let the mixture simmer for a good hour or until you get the right amount of spice aroma to your molasses. I would taste a little to ensure it is the right spice.
4. Remove the cinnamon sticks, cloves, and star anise. Then test the molasses. Take a wooden spoon and gently dip the back of the spoon in the liquid. If the liquid coats the back of the spoon then it is ready.
5. Remove from heat, and let the molasses cool down. Once it is cool store it in a jar and place it in the refrigerator.