Can I substitute regular molasses for pomegranate molasses?



Kukla February 16, 2014
My Homemade Pomegranate Molasses (makes 1 cup)
• 3 cups 100% Pomegranate juice, no sugar added
• 1/3 cup freshly squeezed orange juice
• 1/2 packed cup organic brown sugar
• 1 cinnamon stick + 2 star anise
1. Combine all ingredients in a medium sauce pan, bring to boil over medium heat, reduce heat to medium- low and simmer, stirring occasionally, until thick and syrupy, for about 1 1/2 hours. Discard cinnamon stick and star anise, cool to room temperature and chill until ready to use. This is an easy way to make pomegranate molasses if you do not have access to a Middle Eastern grocery store, but can get a good quality Pomegranate juice.
LeBec F. February 16, 2014
pomegranate syrup is a very particular flavor, sweet and verrrry tart.Fiund un middle eastern markets, it is mostly used in Persian cooking. I have seen it interchanged with tamatind paste, which is an Indian product that is deeply sweet, as thick as tar, and WICKED tart. Tamarind paste is easily found in Indian food markets. The paste form is much easier to use (thinned with boiling water before being added to dish)than the brick form or loose Indonesian tamarind product. If you did end up trying that honey/balsamic mix, i would have a lemon on hand because i think the dish may need more tartness.
Christine February 16, 2014
the honey and balsamic substitute would work with the carrots...add some lemon zest for last few min of cooking and toss...I think - ha - let me know what you do and if it works. Best of luck
potstirrer February 16, 2014
Beef stew with pomegranate roasted carrots:

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Greenstuff February 16, 2014
Pomegranate molasses isn't really related to molasses. It's pomegranate juice that's been cooked down with some sugar and lemon. You could make it yourself if you can get pomegranate juice.
Christine February 16, 2014
read a blog saying for 1/4 cup of pomegranate molasses use 2 tbsp. honey and 2 tbsp. balsamic vinegar
Christine February 16, 2014
what are you making ?
potstirrer February 16, 2014
Is there something I could add to the light kind that would help?
Christine February 16, 2014
maybe the light kind, and you'll probably be missing the 'sourness'....but heck, if you are in the middle of cooking, there is no turning back, so go for it :0)
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