Pomegranate Molasses

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Pomegranate molasses has been popping up in more and more places the last few years. It’s sweet and tangy and is a great way to boost flavor in everything from appetizers to baked goods. Forget shelling out at a fancy food shop. This stuff is easy as can be to make at home.

How to use pomegranate molasses

A quintessential Middle Eastern ingredient, it really has a ton of different uses. Whisk it into dips, dressings, and glazes. Drizzle it over meats or use it in desserts.

I used the last of my stash of Pom Wonderful pomegranate juice to make this. The only other ingredients? A little sugar and a spoonful of fresh lemon. That’s it.


(Looking for other yummy things to do with pomegranate juice? Try whipping up a batch of Pomegranate-Orange Sorbet!)

Pomegranate Molasses

4 cups pomegranate juice
1/2 cup sugar
1 Tbls. lemon juice

Start with 100% pomegranate juice.

Pour it into a medium-sized saucepan.

Add the sugar to the pot.

Add the lemon juice.

Set the pot on the stove over high heat to bring it up to a boil. Whisk to melt the sugar and combine the ingredients.

At this point, your mixture will look about like this.

When the mixture is boiling, drop the heat to medium-high, or even a little lower. You want to keep it simmering�not boiling hard.

Simmer like this, uncovered, for about an hour. You want to reduce the mixture to about a cup.

After about an hour, your mixture should have reduced to about a cup, give or take a little.

Remove your molasses from the heat and let it cool for 30 minutes in the pot. It should be visibly much thicker, and should coat the back of a spoon like this.

 

In terms of consistency, it should be very syrupy. As it cools, it will get even thicker.

When your molasses is about room temperature, set a funnel in the mouth of a clean bottle and ladle it through. I didn’t have a glass bottle on hand, so I used the original plastic POM bottle. (I’ll transfer the molasses to a glass jar sometime soon…not sure about storing this in plastic.)

Store in the fridge and use within maybe 6 months.


 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

16 COMMENTS

  1. Mix shredded lamb, a couple of tablespoons of pomegranate molasses, mint, parsley, garlic, cucumber, and tomatoes Stuff into pita. Or, if you’re lazy like me, add a couple of tablespoons to a glass of sparkling wine. Or a shot of vodka.

  2. Hey Jessie,

    Like I told you before,love it on Popcorn. Then making popcorn balls around the holidays.Molasses cookies,ginger bread and BBQ sauces.

    This is terrific I love to make things fresh and now I can make molasses for my special BBQ sauce.

    This is great Jessie,
    Thank you so much.

  3. This stuff’s super cheap (cheaper than a bunch of POM, which is cheaper than pomegranate molasses elsewhere) at Persian/Middle Eastern markets, so if you have one near you, check that as well!

  4. I’m so excited to see a recipe for this! I got addicted to this stuff years ago after having it at a chic cafe in NYC, then found my own supply in a Mexican grocery store in Texas. Now I live in a place that doesn’t have this kind of thing but I thiink I can find pomegranate juice.

    I like it as salad dressing on baby spinach with cracked pepper, or on a cracker with cream cheese.

  5. I am going to make this for family for Christmas, I already made 3 jars of your vanilla!!!! It looks wonderful, I also made sourdough starter for me and a neighbor. But question, do you know how to make regular molasses? I have been trying to find a good recipe for it for gifts and can’t seem to find an easy one. Any ideas?

  6. I don’t know if it’s too late to leave a comment on this subject. I make my own pomegranate molasses but from fresh pomegranates…last year I used 40 pounds of fruit to make a quart of real fresh molasses. I peeled them, juiced them, washed and picked out the white bits, then cooked the juice down to make molasses. No added ingredients. All natural and delicious. Of course I live in China where the fruit goes for pretty cheap!

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