Spiced Pomegranate Molasses
I like to make my own spiced pomegranate molasses by reducing 4 cups of pomegranate juice with ½ cup of sugar and lots of aromatics like cinnamon sticks, cloves, peppercorns, and strips of orange zest. Cook over low heat until syrupy. Serve it over roast, chicken, ice cream, or cake!
—Chanie Apfelbaum
With Rosh Hashanah coming up, can you explain the health benefits of cooked honey as opposed to raw?
—Leora S., New Jersey
This question seems simple, but there’s a lot to address. In short, first of all, not all honey is the same. Refined honey is really not much healthier than white sugar is, especially since some companies add corn syrup or high-fructose cornstarch to the honey without listing it on the label. (Unfortunately, at this time the FDA doesn’t require mentioning it.)
Raw honey, especially unfiltered, is pure honey loaded with enzymes, good bacteria, and antioxidants. Once you cook the honey, you lose most of those benefits. However, I still prefer using honey in place of other natural sweeteners when cooking and baking because it has the most balanced ratio of glucose and fructose.
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