Pomegranate Paste

Pomegranate Paste

Simmered pomegranate juice reduces to a thick, tangy-sweet concentrate.

Total 2 hr 5 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

Pure pomegranate juice is slowly reduced with a touch of sugar and lemon until syrupy and deeply concentrated. The result is a tart, glossy paste useful for glazes, marinades, and dressings, keeping well in the refrigerator for weeks.

Ingredients

  • 6 cups pomegranate juice, 100% pure, no added sugar
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt

Method

  1. Pour the pomegranate juice into a 6-quart saucepan and stir in the sugar, lemon juice, and salt.

  2. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.

  3. Simmer uncovered, stirring occasionally, until the liquid reduces by about two-thirds and coats the back of a spoon in a thin syrup, 60 to 75 minutes.

  4. Continue simmering, stirring more frequently as it thickens to prevent scorching, until the paste is thick, dark, and clings heavily to the spoon, 15 to 20 more minutes.

  5. Remove from heat and let the paste cool to room temperature; it will thicken further as it cools.

  6. Transfer the cooled paste into a clean glass jar, seal, and refrigerate for up to 3 weeks.

Rate this recipe

★ 3.4 (1)

Pomegranate Paste

Pure pomegranate juice is slowly reduced with a touch of sugar and lemon until syrupy and deeply concentrated. The result is a tart, glossy paste useful for glazes, marinades, and dressings, keeping well in the refrigerator for weeks.

2 hr 5 min 16 oz 35 cal

Ingredients

  • 6 cups pomegranate juice, 100% pure, no added sugar
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt

Method

  1. 1

    Pour the pomegranate juice into a 6-quart saucepan and stir in the sugar, lemon juice, and salt.

  2. 2

    Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.

  3. 3

    Simmer uncovered, stirring occasionally, until the liquid reduces by about two-thirds and coats the back of a spoon in a thin syrup, 60 to 75 minutes.

  4. 4

    Continue simmering, stirring more frequently as it thickens to prevent scorching, until the paste is thick, dark, and clings heavily to the spoon, 15 to 20 more minutes.

  5. 5

    Remove from heat and let the paste cool to room temperature; it will thicken further as it cools.

  6. 6

    Transfer the cooled paste into a clean glass jar, seal, and refrigerate for up to 3 weeks.