Pomegranate Molasses
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
2 hrs
-
Cooling Time
30 mins
-
Total Time
2 hrs 35 mins
-
Servings
16 servings
-
Calories
67 kcal
-
Course
Condiments
-
Cuisine
Middle Eastern
Pomegranate Molasses
Description
Starting with four cups of pure pomegranate juice, sugar and freshly squeezed lemon juice are optional but recommended for accelerating reduction and enhancing flavor. The mixture is gently heated over medium heat until it simmers lightly, allowing the sugar to dissolve fully and the liquid to slowly reduce. Stirring at regular intervals prevents scorching.
The reduction process takes about 60-80 minutes when sugar and lemon juice are included. Pure juice alone will require longer (up to 2 hours) and yields a tarter, less sweet syrup. The endpoint is a lightly syrupy texture that coats the back of a spoon. Care is taken not to over-thicken the molasses, which could cause it to harden once cooled.
The final yield differs depending on ingredients used: about one cup for sweetened and lemoned version, approximately three-quarters of a cup for juice only. Serving size is about one tablespoon per serving, supporting multiple uses in dressings, marinades, or sauces. The notes specify that references to pomegranate molasses in related recipes pertain to the sweetened version unless otherwise noted.
Ingredients
- 4 cups pomegranate juice bottled or fresh, pure
- 2/3 cup sugar (optional - recommended)
- 1/3 cup lemon juice optional - recommended, freshly squeezed
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
- Adding sugar and lemon juice helps speed reduction and results in a sweeter, more balanced molasses.
- Pure pomegranate juice alone can be reduced but yields a more tart and smaller quantity syrup.
- Simmer gently and stir regularly to avoid burning the molasses.
- Stop reducing when the liquid coats the back of a spoon to prevent it from hardening on cooling.
- Typical yield for sweetened molasses is about 1 cup (16 tablespoons), enough for multiple uses.
- Use the sweetened version in recipes unless specified otherwise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
