Homemade Pomegranate Molasses

I've actually come across this particular ingredient called pomegranate molasses in a food magazine quite some time back. But it never occur to me this can be easily homemade at home! Normally I will googled for the ingredient if it is alien to me, but I did not until I saw Alan of Travelling Foodies posting on his homemade pomegranate molasses…really mental block at times ^0^

This tangy and sweet thick syrup is so flavorful and interesting that I've made 2 batches! Besides using this pomegranate molasses in exotic Middle Eastern dishes, it can be used as a dressing for salad, or simply drizzle it over vanilla ice-cream or even pancakes!

Lovely homemade pomegranate molasses (syrup)

Red ruby fruit

Removing the seeds slowly using bare hand ^0^

Extracting the juice using a garlic press (thanks to Alan for this idea!) which is more tedious and slow process but is good in squeezing out all the juice and leaving out the seeds and membranes or…..Blending the seeds in food processor and strain out the juice, you will need to use your bare hands to squeeze out the juice to the last drop! 

Fresh pomegranate juice

This is how the mixture starting to froth and bubble incessantly near the end of the cooking process.

Cool down the cooked syrup and store in an air-tight container and chill!

Ingredient (approx 1 cup volume)

• 3.5 - 4 cups* fresh pomegranate juice (extracted from 4 large pomegranates)
• approx. 1/2 cup sugar
• 1/2 cup fresh lemon juice (from one small lemon)

Method

1. Pour all the ingredients into a small saucepan and bring to a rapid boil.
2. Lower heat and simmer for about 60 mins until it is about 1 - 1.5 cups (*amount reduced depending on how much juice is acquired initially) worth left. The mixture would start to froth and bubble incessantly.
3. Turn off heat and allow the mixture to cool down completely.
4. Pour the homemade pomegranate molasses into an air-tight bottle. 
5. Use as required in Middle Eastern dishes and adjust flavors with more sugar or lemon juice to personal taste.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

Cranberry Jelly Sufganiyot (Doughnuts)

Sufganiyot is basically a deep fried doughnut, a traditional  Jerusalem food served during their Chanukah (Hanukkah) . Stranger to the culture and food of the Middle East, I've to google and find out what is Chanukah ^0^"" New knowledge gain with everyday cooking!!

Fresh cranberries is in seasoned again! It is relatively cheap at some supermarkets selling only S$4.95 for a 12oz pack :D Therefore every year of this time I'm sure to stock up a few packs and freeze them for later use. My kids enjoyed this little doughnut for their snacks, even if they are not filled with jam! 

Proofing for 1 hour and thereafter cut into circles and rest for another 30mins before frying.

Fried doughnut before filling in the jam

Filled in homemade cranberry jam and dust with icing sugar before serving!

Recipe source : Chabad.org

Ingredient (approx 25 doughnuts)

• 2 tsp instant yeast, approx 7gm
• 40gm sugar
• 6 tbsp water
• 2 tbsp orange juice
• 40gm unsalted butter, melted
• 1/4 tsp salt
• 315gm bread flour
• 2 egg yolks
• Cranberry Jam or your choice of filling
• icing sugar

Method

1. Combine sugar, water, orange juice and yeast together. Let stand for 10 mins until frothy.
2. Add melted butter to the yeast mixture. Add in egg yolk and salt.
3. Pour the mixture into flour and knead to form a soft dough. Cover and proof for 1 hour until double in bulk.
4. Lightly dust a working surface. Roll out dough into 1/4" thick and cut out circles, approx 2". Rest the circles for 30mins.
5. Heat some oil in a medium saucepan, add doughnut dough in batches and fry till golden brown, turning once.
6. Drain on kitchen paper and cool down completely.
7. To fill in the jam, slit a small opening at the sides of the doughnut, pipe in adequate amount of cranberry jam, and dust with icing sugar before serving.

Making of cranberry jam which took only 30mins!

Homemade Cranberry Jam

Ingredient

• 200gm fresh/ frozen cranberries
• 240gm sugar
• 200ml water

Method

1. Combine all ingredients in a saucepan. Bring to a boil. Lower heat and simmer for 30mins until slightly thickens. Jam will further thickens after cooling down.
2. Cool down completely before piping into doughnut. Balance jam can be stored in clean glass container and chilled.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish