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Stop Searching for Pomegranate Molasses & Make it at Home

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Smack dab in the middle of Nowheresville, NY, my local grocery store is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.

The condiment aisle, though, is both fulfilling and maddening. A jar of harissa is there one week and gone the next. There are either 3 kinds of tahini or none at all. And finding pomegranate molasses? Forget it.

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Photo by James Ransom

The tart, thick, ruby red syrup was my ingredient unicorn. I longed to swirl it into stews, add it to muhammara, and mix it into marinades. I needed its piquant, almost pucker-worthy tang. So, sick of waiting, I decided to make pomegranate molasses myself.

Luckily, making your own pomegranate molasses requires just three ingredients, a bit of time, and a lot of reducing. Essentially, you're boiling pomegranate juice for an hour or so, until it becomes syrup.

Homemade pomegranate molasses is less likely to get lost in the cabinet shuffle as the bottled kind (dregs are real, people): It keeps in your refrigerator for up to 6 months. That means you have no excuse not use it with reckless abandon. And given its sweet-and-sour, almost tannic depth (think: wine), this shouldn’t be a problem.

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Here's how to do it:

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Pomegranate Molasses

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Makes about 1 cup
  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice

Place all the ingredients in a heavy-bottomed saucepan. Over medium heat, cook, stirring occasionally, until the sugar completely dissolves.

The pomegranate juice—not yet reduced.
The pomegranate juice—not yet reduced. Photo by James Ransom

Reduce the heat to medium-low and cook for 70 to 80 minutes, or until the mixture is the consistency of thick syrup.

With 80 minutes on the stove plus 20 minutes of cooling, you have molasses.
With 80 minutes on the stove plus 20 minutes of cooling, you have molasses. Photo by Bobbi lin

Allow to cool for 30 minutes and then transfer the molasses to a glass jar to cool completely. It will keep, covered in the refrigerator, for up to 6 months.

And some recipes to help you use it up:

Pomegranate Roasted Carrots

Pomegranate Roasted Carrots by Melissa Clark

Pomegranate Flank Steak

Pomegranate Flank Steak by Phyllis Grant

Avocado with Pomegranate Molasses, Tomatoes, Citrus, and Basil

Avocado with Pomegranate Molasses, Tomatoes, Citrus, and ... by Helenthenanny

Brown Butter Granola with Honey and Sumac

Brown Butter Granola with Honey and Sumac by EmilyC

Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce

Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogu... by EmilyC

Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice

Iranian/Persian Fesenjoon (walnut and pomegranate dish) w... by cookingProf

How Do I Love Thee Muhammara?

How Do I Love Thee Muhammara? by Kitchen Butterfly

Pomegranate Molasses Crumb Cake

Pomegranate Molasses Crumb Cake by Sarah Jampel

Spiced Pomegranate and Orange Caramels

Spiced Pomegranate and Orange Caramels by kangarhubarb

Triple Pomegranate Smoothie

Triple Pomegranate Smoothie by EmilyC

What's your favorite use for pomegranate molasses? Tell us in the comments!

Tags: pomegranate molasses, molasses, DIY food, small batch