4.8 from 57 votes
Pomegranate Molasses
This Pomegranate Molasses recipe reduces pure pomegranate juice with optional sugar and lemon juice to produce a syrupy, tangy condiment. The controlled simmering thickens the liquid into a concentrate with balanced sweetness and acidity. The sauce coats the back of a spoon and can be used in cooking or as a flavor enhancer.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 67
% 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.