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.
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.
Here's how to do it:
- 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.
Reduce the heat to medium-low and cook for 70 to 80 minutes, or until the mixture is the consistency of thick syrup.
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:
What's your favorite use for pomegranate molasses? Tell us in the comments!