Originally Posted by danpeikes
use it in a glaze for chicken or meat. Or in sweet and sour sauce
I make my own pomegranate syrup, or grenadine. And I use about an ounce or two with a 1/4 teaspoon of cumin added to any meat sauce, gravy, tomato sauce. It adds a delicious layer of flavor.
To make the syrup, I clean about twenty pomegranates, yes I have a tree. I split them and then do the rest in a big pot of water so there is no big mess. It is all in the sink. I take out all the seeds a few pomegranates at a time, then put the clean seeds in a big soup pot. I keep going till the pot is about half full. I then add filtered water to just above the seeds, and boil for 5 minutes, then reduce to a simmer for about two hours. Make sure the water doesn't boil out. When the seeds look soft and mushy I pour off and save all the liquid. Then I take about a cup of the cooked seeds at a time and place them in a cone shaped collendar and use a cone pestal to smash out the juice. You can use a wooden spoon and a strainer, but it is slower. Dump the seeds, save the liquid. Repeat.
Take all the saved liquid and strain it, then put back into a big clean soup pot. Add a half cup of sugar and simmer about three hours. It will thicken up some. Then bottle it, refrigerate, or make ice cubes and save frozen. Use it all year long! ENJOY! If you want to thicken it more and use like pancake syrup it need more sugar. I use it in gravy and drinks in a thinner form!