Pomegranate Molasses

Pomegranate Molasses

Simmered pomegranate juice reduces into a tangy, syrupy glaze for sauces and dressings.

Total 1 hr 35 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This tart, deeply fruity syrup is made by slowly reducing pomegranate juice with sugar and lemon until thick and glossy. A staple in Middle Eastern cooking, it adds bright acidity to marinades, dressings, and glazes for meats and vegetables.

Ingredients

  • 8 cups pomegranate juice, unsweetened
  • 1/2 cup granulated sugar
  • 3 tablespoons lemon juice

Method

  1. In a 6-quart saucepan, combine the pomegranate juice, sugar, and lemon juice. Stir over medium heat until the sugar dissolves.

  2. Increase heat and bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer, uncovered.

  3. Simmer, stirring occasionally, until the liquid reduces by about three-quarters and coats the back of a spoon in a thick, syrupy layer.

  4. Watch closely in the final minutes as the syrup thickens quickly; remove from heat once it reaches a honey-like consistency.

  5. Let the molasses cool completely in the pan; it will continue to thicken as it cools.

  6. Pour the cooled pomegranate molasses into a clean 16-ounce jar or bottle, cover tightly, and store in the refrigerator for up to 6 months.

Rate this recipe

★ 4.7 (1)

Pomegranate Molasses

This tart, deeply fruity syrup is made by slowly reducing pomegranate juice with sugar and lemon until thick and glossy. A staple in Middle Eastern cooking, it adds bright acidity to marinades, dressings, and glazes for meats and vegetables.

1 hr 35 min 16 oz 35 cal

Ingredients

  • 8 cups pomegranate juice, unsweetened
  • 1/2 cup granulated sugar
  • 3 tablespoons lemon juice

Method

  1. 1

    In a 6-quart saucepan, combine the pomegranate juice, sugar, and lemon juice. Stir over medium heat until the sugar dissolves.

  2. 2

    Increase heat and bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer, uncovered.

  3. 3

    Simmer, stirring occasionally, until the liquid reduces by about three-quarters and coats the back of a spoon in a thick, syrupy layer.

  4. 4

    Watch closely in the final minutes as the syrup thickens quickly; remove from heat once it reaches a honey-like consistency.

  5. 5

    Let the molasses cool completely in the pan; it will continue to thicken as it cools.

  6. 6

    Pour the cooled pomegranate molasses into a clean 16-ounce jar or bottle, cover tightly, and store in the refrigerator for up to 6 months.