The latest CSA box contains sorghum molasses, a syrup derived from the sorghum plant, not to be confused with sugar cane molasses. Sorghum is a grass that looks somewhat like a corn plant. The sorghum molasses, sometimes called sorghum syrup, is an unrefined, local sweetener, more sustainable and healthful than processed sugar. Here is some information about sorghum from our 2012 food blog:
Sweet sorghum is any of the many varieties of the sorghum plant (grass) which has a high sugar content and came originally from Africa. The method of production of molasses is very similar to sugar cane. The stems are stripped of leaves and the canes are crushed to extract the juice. This is filtered and boiled down into the syrup. It is about as sweet as ordinary sugar and is always in a liquid state that has a viscosity similar to honey. It can be used as a sweetener on its own or as an ingredient in cooking.
Sorghum Syrup a natural unprocessed product. Unlike refined sugar no chemicals are used in its manufacture. It has a unique taste and is very useful in cooking. It is a source of certain minerals including calcium, magnesium, manganese, potassium and zinc. It also contains B vitamins. In fact, before multivitamins, doctors sometimes prescribed sorghum for its iron, potassium, and calcium content.
There is no consistent data on how long you can keep Sorghum Molasses for, but unopened molasses stored in a cool, dark place are good for up to one year. Once opened, it can be stored for another twelve months in a very cool location if you are careful to wipe the lip of the bottle clean and securely seal it after each use.
Sorghum syrup can be used in place of sugar, honey, or maple syrup in most recipes. The granola recipe used below relies on sorghum molasses syrup and orange juice for sweetness. It is a great breakfast or snack. You can substitute ingredients as you like, using whatever fruit juice that you have on hand, and whatever nuts and dried fruits that you have on hand. Makes about 6 cups.
Orange Sorghum Granola
9 oz. sorghum molasses/syrup (a little over a cup)
1/2 cup orange juice (preferably fresh-squeezed)
3-4 tablespoons olive oil
4 cups oats
1/4 cup toasted wheat germ (optional. You could also use flax seed meal or hemp seed meal)
1/2 cup to 1 cup unsalted, raw nuts like pecans, almonds, peanuts, walnuts, or sunflower seeds.
cinnamon and nutmeg to taste
1 cup dried fruit
Preheat oven to 35o degrees. Lightly grease a baking sheet and set aside.
Stir together sorghum molasses, juice, and olive oil. You may have to heat the mixture to lower the sorghum’s viscosity.
Stir together oats, wheat germ, nuts, and spices. Pour sorghum mixture over oats and mix to coat. Spread over a baking sheet and bake until golden brown, about 30-35 minutes, turning every ten minutes or so. Remove from heat and set aside until completely cooled, about 20 minutes. Transfer to a bowl and add dried fruit. Mix well and enjoy!
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