Pomegranate Molasses

February 17, 2016
2 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 1 hour 20 minutes
  • Makes about 1 cup
Author Notes

Pomegranate molasses adds a sweet, puckery tang (in a good way) to every dish it touches. Try it in salad dressing, as a glaze for roasted vegetables, in a marinade, and even drizzled on oatmeal. Recipe slightly adapted from Alton Brown.
Riddley Gemperlein-Schirm

What You'll Need
  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  1. Place all the ingredients in a heavy-bottomed saucepan. Over medium heat, cook, stirring occasionally, until the sugar completely dissolves.
  2. 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.

See what other Food52ers are saying.

  • Isolina Surci Marvelli
    Isolina Surci Marvelli
  • Boat
  • rengahan
  • Riddley Gemperlein-Schirm
    Riddley Gemperlein-Schirm

6 Reviews

Isolina S. March 2, 2016
How do you juice pomegranate?
rengahan March 6, 2016
Maybe you are just meant to buy the juice. It would probably be cheaper.
Riddley G. March 6, 2016
Yes, rengahan is correct! Pomegranate juice is sold in many supermarkets.
mela February 7, 2018
I tried making it with Pom juice and it wasn't very good; threw it out. My advice: find a middle eastern market that sells the real thing.
Boat March 2, 2016
Do you think I can do this in a slow cooker on low or keep warm setting?
Riddley G. March 2, 2016
Hi! Unfortunately I don't think the juice would reduce enough in a slow cooker.