Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon.
1 cup fresh orange juice
2 1/2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 teaspoons grated orange rind
2 teaspoons minced fresh rosemary
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1/4 cup extravirgin olive oil
How to Make It
Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Here's a recipe for Pomegranate Molasses
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
In a large, uncovered saucepan, heat all ingredients on med high until sugar has dissolved and the juice simmers. Reduce heat to maintain simmer. Simmer for about an hour until it has a syrupy consistency and reduced to 1 to 1 1/4 cups. Store in refrigerator. More sweeter-add more sugar while you are cooking it.
Besides the fact that this takes a long time to make and the ingredient list is a mile long, I really like it. And it's nice that you can use it for more than one recipe, nit to mention that you can just use it for salad as well.
Made for CL's Mediterranean Grilled Chicken Kebabs and needed only half the recipe. Worked great. I think it would be good on salad greens - next time. Found the molasses at New Seasons but not with the other molasses. Ask someone in the grocery dept. Interesting new ingredient!
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