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 works as an advertising copywriter 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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