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Digital Subscriptions > Delicious Magazine > March 2016 > THE TREND INGREDIENT POMEGRANATE MOLASSES

THE TREND INGREDIENT POMEGRANATE MOLASSES

The Middle Eastern kitchen offers a cornucopia of exotic ingredients – and none is more sensational than this sweet-sharp syrup. The deep colour and complex flavour add a wonderful intensity to sweet and savoury dishes. Use it in this luscious cake and you’ll be hooked

RECIPE ROSIE RAMSDEN

STYLING OLIVIA WARDLE

PHOTOGRAPHS MAJA SMEND FOOD STYLING CHARLIE CLAPP

WHAT YOU NEED TO KNOW ABOUT IT…

The best quality pomegranate molasses is made with nothing other than pomegranate juice from sour and semi-sweet varieties of pomegranate, which is boiled to a dark, sticky, sweet-sharp syrup. Less expensive versions may be artificially thickened, with sweetening/souring agents added. It’s used widely in Levantine cooking – if you’ve been to Turkey you’ve probably eaten it. It’s used to cut through rich, fatty dishes or to enhance salads, cheese-based and vegetable dishes. It’s one of the delicious. team’s desert island ingredients, and we’re always dreaming up new ways to include it in recipes.

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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