Pomegranate molasses is, in essence, reduced pomegranate juice. Like when you reduce balsamic vinegar, cooking down pomegranate juice creates a thickened syrup with a much more potent flavor. This syrup can be used as a condiment, or added to various dishes to enhance their flavor.
Simply reducing pomegranate juice creates a very sour syrup with a powerful, almost overpowering flavor. Reducing pomegranate juice together with a little sugar helps it thicken to a syrup faster, and makes the resulting sauce more palatable. Adding a little lemon juice helps to increase the sauce’s shelf life. This post will walk you through both methods of making pomegranate molasses, and explain my preference between the two.
What is pomegranate molasses?
Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing pomegranate juice into a thickened syrup, relying on natural fruit sugars to thicken the sauce.
In some areas, sugar is added as a preservative and to counteract the natural tartness of the pomegranate fruit; sugar also helps the syrup to reduce and thicken more quickly. Lemon juice is often added as an acidic preservative to increase shelf life. The amount of sugar varies by region; for example, Iranian (Persian) pomegranate syrup tends to be sweeter than the Lebanese variety.
I add both sugar and lemon to my pomegranate molasses. This is because it is a concentrated, powerful syrup that I only use sparingly, so when I do make it I count on having a bottle in the refrigerator for at least 3 to 4 weeks. Adding the sugar and lemon juice keeps the molasses fresh longer and gives it a nice sweet/tart balance. I like my molasses on the sweeter side.
How do you make pomegranate molasses?
I hesitate to even call this a recipe, because it’s so simple. Once you’ve whipped up a batch of pomegranate molasses, the possibilities are endless!
To start with, you’ll need pomegranate juice. If making from scratch, you’ll need to seed and juice some pomegranates. Store-bought pomegranate juice will work just fine, too, provided it is pure pomegranate juice with no additives.
For a tarter pomegranate molasses with a shorter shelf life, you can simply reduce pomegranate juice on its own with no added ingredients. It will take longer to reduce, and you’ll need to watch it carefully to make sure it doesn’t start to burn. There’s a thin line between thickened and burned… and if you thicken it too much, you’ll end up with a solid piece of syrup when it cools.
How do you use pomegranate molasses?
Pomegranate molasses can be used in a variety of ways to add a pop of flavor to your food. Think of the ways you might use a reduced balsamic vinegar; often, pomegranate molasses can be used as a substitute.
I like it as a topping for desserts like ice cream, as a meat marinade, in sauces, and in salad dressings. The sweetened version works nicely as a glaze on roasted vegetables or fish. You can get creative with it; the flavor is really potent and unique.
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Pomegranate Molasses
Ingredients
- 4 cups pure pomegranate juice (bottled or fresh)
- 2/3 cup sugar (optional - recommended)
- 1/3 cup freshly squeezed lemon juice (optional - recommended)
Instructions
- You can make pomegranate molasses with added sugar and lemon juice, or without. I prefer making it with, as it will reduce to a syrup much faster, and the end result will be more tasty. However, you can simply reduce plain pomegranate juice if you prefer, which will take longer and produce a much tarter syrup. Pour pomegranate juice, sugar, and lemon juice (or just the pomegranate juice) into a small saucepan.
- Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, until the liquid reduces by 75% to about 1 cup of molasses. If reducing just the juice without sugar, it will take longer to reduce (up to 2 hours), and you will end up with less liquid in the end to reach the syrupy consistency - roughly 3/4 cup syrup.
- The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.Remove from heat. The syrup will continue to thicken as it cools. If you are unsure about the consistency, measure the reduced liquid-- it should be roughly 1 cup of syrup (or 3/4 cup for juice alone). If it's a lot more liquid than that, continue reducing.
- After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.
NOTES
Nutrition
Pomegranate Molasses is indeed a wonderful thing. Among other things I use it as a glaze for Cornish game hens. However, I have an easier way to get it: I buy it already made in a market catering to a middle-eastern community. And, the brand I buy doesn’t need refrigeration; it holds up just fine in the pantry.
Hi Joe! You can indeed buy a bottle, but as I mentioned in the blog my homemade recipe tends to be slightly sweeter and richer than the bottled stuff, a flavor that I personally prefer. Also, many people don’t have access to Middle Eastern markets in their community, so this recipe allows them to make it at home with easily obtainable ingredients.
I’d love to post your pomegranate molasses recipe – may I have your permission? With full credit, of course.
I’d be honored Miriam, thank you! Please post a link back to the original post here on my site. 🙂
I think I need to hit costco and see if they have them in crates yet. I am loving all these posts. I love this little wonder sphere but rarely use them as I would make such a mess. Now that I know how to do it with less fuss I can see myself using them all the time. You have such useful tips Tori. Keep them coming.
One of my favorite syrups, so delicious!
I use this a lot in Turkish cooking as well, makes a good salad dressing, bulgur dressing and goes well with the meat!
Now you made me want something sweet and tangy 🙂
oh wow! I’m sure this flavor is just incredible!
I’ve never had pomegranate molasses but wow does it sound great! I never even knew such a thing existed!
I bet that would be a lovely flavoring for milk. I send my kids to school with their own milk in a thermos, since our schools no longer provide whole milk, and that’s what our pediatrician recommends. Sometimes I add a little homemade vanilla or chocolate syrup, just a touch for flavor. Pomegranate would be a new twist… Thanks for the pom resources, I’ve never known what to do with them, other than munch the seeds!
Nice easy recipe, thank you. I used to always pick up the Persian kind at the store, it’s nice to be able to make it home too.
This is a great recipe.
Ohhhh, the thought of this delicious molasses on some ice cream makes me want to go out and prepare this right now!
I had no idea I could make pomegranate molasses myself! I can’t wait to try, thanks!
Genius! I love pomegranate molasses and have only had the imported bottled type. Like so many things, I’m sure homemade is amazing and I will be trying it! Thank you for sharing your recipe, especially in time for Rosh Hashanah. 🙂
What wonderful tips, Tori! I never really got into the pomegranate phase. We even grew them in our backyard when I was little. Guess I should try it again 🙂
Pomegranite is my favorite juice and the idea of making it into a syrup for ice cream sounds wonderful. You have definitely inspired me to pick up some juice my next visit to the grocers. Thanks for posting this!
I’ll bet having a bottle of the molasses in the fridge all the time would be very dangerous! I can imagine putting it on anything and everything. Like you, I think I would want mine a little on the sweeter side. Thanks so much for all the helpful information and the recipe.
Pomegranate molasses? How delightful. I love the inventiveness and versatility of this recipe. Brilliant.
You can also make the wonderful Persian dish Khoresh Feesanjaan, which is chicken in a pomeegranate molasses and crushed walnut sauce-so different and so delicious 🙂 and kosher
copy and paste the link below to view recipe:
http://allrecipes.com/Recipe/pomegranate-stew-with-chicken-khoresh-fesenjan/detail.aspx