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.
—gpaera
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.