An easy way to get a pomegranate taste

By Michele Kayal / The Bulletin
September 15, 2009

Once the province of Middle Eastern and Mediterranean cooking, pomegranate molasses recently has found its way onto television and into supermarkets.

The thick, garnet purple syrup made by boiling down the fruit’s bright red kernels packs all the pomegranate’s punch but none of its hassles —....

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