Easy to make and very sweet. Excellent for a dessert topping.
This is a sweet-tart syrup similar in consistency to maple syrup. It's delicious brushed on chicken, lamb, or pork. It can also be drizzled over pancakes or ice cream. The syrup is used in a few of the following recipes. You can find bottles of commercial pomegranate syrup in Middle Eastern markets--labeled "pomegranate concentrated juice"--but it isn't as sweet or good as this homemade version.
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- Calories: 98
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 25.2g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 1mg
- 2 cups Pomegranate Juice
- 1 1/4 cups sugar
- 1 (2 x 1-inch) strip orange rind
- Combine all ingredients in a medium nonreactive saucepan. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/2 cups (about 15 minutes). Discard rind.
- Note: Pomegranate Syrup can be kept in refrigerator up to 2 weeks.
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Pomegranate Syrup Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American, New American, Mediterranean, Middle Eastern
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Autumn, Winter, Christmas
- PUBLICATION: Cooking Light