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Author Notes: I developed this "jam" for use with meat, poultry and grilled vegetables. It can be served right from the stove or at room temperature. I am sure you will figure out other uses as my family gobbles it up by the gallon.
I developed this recipe when trying to figure out new uses for a marvelous ingredient I found in a middle eastern market - pomegranate molasses. This thick syrup is both tart and sweet and is a fascinating Persian staple. There is also date and grape molasses but they lack the tart component.
I use Bermuda (red) onions because they have a higher intrinsic sugar content then yellow or white onions, but any variety will do.
Makes one cup
- 2 Bermuda onions
- 2-3 tablespoons Vegatable oil
- 2 tablespoons Pomegranate molasses
- 1 1/2 tablespoons Honey
- 1/2 teaspoon Tobasco or other hot sauce
- salt and pepper
- Peel and thinly slice onions. Saute over medium low heat in oil with salt and pepper until well caramelized. Deglaze pan with a bit of water or red wine.
- Add pomegranate molasses and honey and reduce to a jam like consistency. Add the hot sauce to taste. (Try not eliminate the hot sauce as it is an important counter balance to the sweetness of the other ingredients.)
- Note: Pomegranate molasses is available at most middle eastern markets and from numerous on line sources.
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