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The problem with condiments is they last forever. The half-used bottles of ketchup, Dijon, salsa, and pomegranate molasses keep each other company, forlorn in the back of the fridge
Now, for most problems there are solutions. This one is no different. Here's what you need to do: Make your own pomegranate molasses. This works for two reasons:
And if you still need more persuading that this molasses won't end up like the rest of the abandoned condiments, here are a week of dinners you can make with pomegranate molasses. Who knows, you might even want to make a double batch now.
Salad, but not just any salad. Toss cherry tomatoes with pomegranate molasses, oil, and salt and roast until just a little bursty. Add them to a salad with arugula, avocado, pepitas, and basil.
In a glaze. Whisk together pomegranate molasses, Dijon mustard, whiskey, black pepper, allspice, and salt. Use it as a glaze for smoked ham or roast chicken.
Amp up tofu. This recipe marinates tofu in pomegranate molasses. From there, you can cook the tofu in a skillet or bake in the oven (and toss with eggplant and beluga lentils like the recipe instructs).
Roasted vegetables. Toss cauliflower with olive oil, salt, and pomegranate molasses. Roast until golden. Pair with lamb meatballs and yogurt-tahini sauce (spiked with more pomegranate molasses!).
High steak(s). Marinate flank steak in a heady mixture of pomegranate molasses, anchovies, garlic, vinegar, and red wine. Broil. Top with pomegranate seeds for some pomegranate-on-pomegranate action.
Spread it on everything. Make muhammara. Spread and dollop onto everything and anything. Your sandwiches, Greek yogurt, and roasted veggies will thank you.
Have a favorite recipe with pomegranate molasses? Tell us in the comments!