How to Make Pomegranate Molasses

Course: Condiment, Preserves

Cuisine: Middle Eastern

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: tablespoons

Calories: 22kcal

Author: Lord Byron's Kitchen

Commonly found in Middle Eastern cuisine, pomegrante molasses is a thick, rich syrup with the consistency of treacle but with a sweet and tart flavour. A deep ruby red colour lends itself well to holiday-inspired dishes. Use it as a salad dressing, marinade, or as a glaze for seafood, chicken, pork, or beef.

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Ingredients

3 cups pomegranate juice
1/3 cup sugar
2 tablespoons lemon juice

Instructions

Add all of the ingredients to a sauce pan. Over high heat, bring the mixture to a boil. Stir to ensure that the sugar is not stuck to the bottom of the pan. We don’t want it to burn.
Once the sugar is dissolved completely, allow the mixture to continue to boil for at least 30-45 minutes. Watch the molasses and stir more often during the last 15 minutes to avoid burning.
The juices and sugar mixture will reduce and thicken. Once done, the molasses will be syrupy and thick and the colour will have deepened to look almost black, but when poured or drizzled, the deep burgundy colour will shine through.
Allow the molasses to cool fully before transferring to a clean jar with a lid. Store in your fridge for up to six months.

Notes

One serving is equal to 1 tablespoon.

Nutrition