|Off the tree and into the kitchen!|
After a long year with it's ups and downs, I had a big moment of up. I was one of 100 bloggers around the United States selected by P♥M Wonderful of California to compete in a pomegranate-themed dinner extravaganza. I was to receive a "party kit" complete with two cases of fresh pomegranates and all the fixings to throw a fabulous party. Could this be real? Somebody pinch me... I must be dreaming. This is the type of thing that foodies go gaga for. (Will I ever be able to use the phrase "gaga" anymore without conjuring up the image of Lady Gaga?....) Needless to say, when I came home from work after a long day of too many squealing kids, unhappy parents and no wine in the house, I was greeted at my front doorstep by three huge boxes....all with my name on it! Squealing with delight, I lugged these boxes into the house and on to my living room floor. (Lug, lug, lug) I ran to the kitchen for a pair of scissors to slice open the box. (ssssssssslice) Reaching inside, moving past all the packing peanuts I caught a glimpse of my new friends....44 glorious , red and shiny pomegranates, excitedly awaiting the touch of their new owner, me!
What do you do with 44 pomegranates? You start obsessing about the party that you will be hosting and how you will fit pomegranates into every aspect of the meal and decor. Obsessing is an understatement, ask my husband. One of the first things I made was pomegranate molasses as I knew it would store well and I would need it to be an essential ingredient in my party planning menu. Stay Tuned....... I will be posting my pomegranate themed party post in the next two weeks. Until then, head to the store for the freshest pomegranates as this is their season
~ xoxo Megan
|Stick and sweet Pomegranate Molasses|
4 cups pomegranate juice
3/4 cup organic unrefined sugar (it imparts a bit more of an earthier flavor)
The juice of 1 lemon
Place all ingredients into a pan, boil and simmer until sauce is reduced to about 1 cup, this will take around 45 minutes to an hour. It will still look quite runny in the pan, but when you put into a jar and into the fridge, upon cooling your molasses will have thickened up to a syrup like consistency.
P.S. You can still enter my amazing artisan cheese giveaway.... all you have to do is leave a comment about your personal love of cheese - Here is the link to the post! Cheese Giveaway!