SOUR PLUM MOLASSES
Often made from sour varieties of pomegranates, apples, cherries, oranges and plums, sour fruit molasses is a staple in Northern Iranian cooking. Hanif Sadr uses wild plums that he forages in the Bay Area, which make his molasses extra sour, but store-bought plums work just as well. It's a simple but long process, though it doesn't take all day, as it would in Iran. Similar to preparing a fruit butter without sugar, this recipe calls to cook the fruit once to soften and release juices, then cook again to thicken. A nonstick pot prevents the molasses from burning on the sides and means less stirring. This molasses is worth the effort: You get a thick, spreadable sauce with a deep, caramelized plum flavor. Leftovers keep for a year refrigerated; use them for a variety of Iranian kebabs and stews, or mix with butter and rub on a whole chicken before roasting, as Mr. Sadr does.
Provided by Leena Trivedi-Grenier
Categories condiments
Time 3h
Yield About 1 1/4 cups
Number Of Ingredients 2
Steps:
- Wash and dry the plums, then add the whole plums to a medium nonstick pot. Add 1 cup water, then cover with a lid. Bring to a boil over high heat, then reduce heat so the pot is barely at a simmer. Cook for 1 hour, stirring occasionally. You should end up with a pot full of juice and soft fruit.
- Strain the plums and juice through a fine-mesh strainer into a medium bowl. Use a rubber spatula to press as much fruit through the strainer as possible, then discard remaining skins and pits. (You should have about 3 1/4 cups pulpy plum mixture.) Rinse out and dry the pot.
- Put the pulpy plum mixture back into the clean pot and bring to a simmer over high heat while stirring and scraping the sides of the pot. Lower heat so the pot is barely bubbling. Continue to cook, uncovered, for about 1 3/4 hours, stirring occasionally, scraping down the sides of the pot and adjusting the heat as necessary to keep it barely bubbling. As the molasses thickens in the last 20 minutes, stir and scrape down the pot more frequently to prevent the mixture from sticking and burning. Depending on the size of your pot, you may not need the full amount of time; watch closely toward the end.
- Stir in the salt, then cook for another 10 minutes, stirring frequently. The finished molasses will be sour, with a deep, caramelized plum flavor, and spreadable, holding its shape on a spoon. Remove from heat and ladle into a warm, dry lidded jar that has been sanitized in boiling water. Seal it while still warm, then let the jar come to room temperature before refrigerating. Store in the fridge for up to 1 year.
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Kristina Budhathoki
[email protected]I'm obsessed with this sour plum molasses! It's the perfect balance of sweet, sour, and tangy. I've been using it on everything from chicken to fish to tofu, and it always makes my dishes taste amazing.
Amaya Mickes
[email protected]This sour plum molasses is a must-try! It's so unique and delicious. I've used it in stir-fries, marinades, and even desserts, and it always adds a wonderful touch of flavor.
Ali Naqi
[email protected]I love this sour plum molasses! It's so easy to make, and it adds a delicious touch of sweetness and tanginess to dishes. I've used it in marinades, sauces, and even cocktails, and it always turns out great.
Sumaiya Uzair
[email protected]This is the best sour plum molasses I've ever had! It's so flavorful and versatile. I've used it in everything from stir-fries to baked goods, and it always turns out delicious.
Sirajuddin Mohammad Masum
[email protected]This sour plum molasses is a game-changer! It adds such a unique and delicious flavor to dishes. I've used it in stir-fries, marinades, and even cocktails, and it always impresses.
Eti islam Eti
[email protected]I'm so glad I found this recipe! The sour plum molasses is absolutely delicious. I've been using it on everything from chicken to fish to tofu, and it always makes my dishes taste amazing.
jesse pendleton
[email protected]This recipe is super easy to follow, and the results are amazing. The sour plum molasses is so flavorful and versatile. I've used it to make everything from stir-fries to desserts, and it always adds a delicious touch.
Matovu Derick
[email protected]This sour plum molasses is delicious! I love the way it adds a touch of sweetness and tanginess to dishes. I've used it in marinades, sauces, and even baked goods, and it always turns out great.
Adnan Shad
[email protected]I was pleasantly surprised by how much I enjoyed this sour plum molasses. It has a really unique flavor that I can't quite describe. It's tangy, sweet, and a little bit sour, all at the same time. I used it to make a glaze for chicken, and it was ama
Private Louis
[email protected]This recipe is a keeper! The sour plum molasses is delicious, and it's so easy to make. I can't wait to try it in other dishes.
Hamzah Asender
[email protected]I love this sour plum molasses! It's so easy to make, and it has such a unique and delicious flavor. I've used it in a variety of dishes, from stir-fries to baked goods, and it always adds a wonderful touch of flavor.
Raiyan Rahman
[email protected]This sour plum molasses is a delicious and versatile condiment. I used it to glaze grilled chicken, and it was a hit! The molasses added a wonderful tangy sweetness to the chicken, and it was perfectly balanced by the sourness of the plums. I will de