The Pantry Quiz #79

Do You Know?

Pomegranate molasses is a thick, slightly tart syrup used in sauces, salad dressings, and desserts, and in some savory stews. If you don't live near a Middle Eastern grocery, it can be hard to find; however, you can make it at home, by boiling down store-bought pomegranate juice with which of the following:

1. Lemon
2. Molasses
3. Sugar
4. Water

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Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Wasabi powder makes the best substitute for dry mustard, because they both will add a sharp heat to your recipe. The other ingredients will turn your dish yellow, but mustard doesn't actually do that, so you're replacing the heat, not the color.]

You can find many of the answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

__________

Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Wasabi powder makes the best substitute for dry mustard, because they both will add a sharp heat to your recipe. The other ingredients will turn your dish yellow, but mustard doesn't actually do that, so you're replacing the heat, not the color.]

You can find many of the answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

Comments

Sugar. Lemon juice can be added as well to preserve freshness.

lemon and you can add sugar

Do happen to have pomegranate syrup in the pantry but haven't used it yet. A recipe called for it and when I saw it at a Middle Eastern market, I nabbed it, forgetting what recipe wanted it! How do you use it, Lydia? :)

I have this and have never used it yet, but I'd guess it has added sugar. Which is probably why I haven't used it, lol. But I'm intrigued by it.

When I made pomegranate molasses from fresh pomegranates, I just slowly reduced the raw juice released from the pulp surrounding the seeds over a low flame until it became thick. However, I would imagine that using commercial pomegranate juice could need a bit of sugar.

Lemon & sugar. I've never had it, but am intrigued.

I dunno, but I'm fist pumping the wasabi :)

I would have to say sugar?

Lemon. I have an open bottle as well as an unopened one in reserve and I do use it. Lentils. Soups. Countless ways.

The pomegranate molasses I have bought in the past was 100% pom juice, reduced until thick. At the moment, I have 2 bottles -- one from Turkey, cheats. It is labeled Pomegranate sauce, ingredients glucose syrup, water, citric acid, pometranate juice,(unmentionables), pometranate aroma. The other, also Turkish, %100 Nar Eksisi. No English on the label. Another visit to the Middle East or Indian store required.