I have two words for this recipe: easy peasy. Nope I lied, four more: Sticky, sweet, tangy, and delicious. This recipe was inspired by Fresh4Five’s Homemade Pomegranate Molasses. The pomegranate version, while very good, is also very expensive with the cost of pomegranate juice, so I decided to give it my own twist. Though originally made as part of the recipe for Paleo Cranberry Kale Turkey Meatballs with Garlic Cranberry Dipping Sauce, the molasses itself can be enjoyed as a topping for a range of items: drizzle it over some coconut milk ice cream, use it as a glaze for meat, or mix it with equal parts olive or coconut oil to create a delicious dressing. The original recipe yields 3 cups but I find this to be a little too much, so I halved it. It does take some time for the molasses to form, but I promise it will be worth it!
This recipe is:
• 3 tablespoons grade B pure maple syrup
• 1 tablespoon organic unsulphured blackstrap molasses
• 1 TBSP fresh orange juice
• 3 small strips orange zest (optional)