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Prep time
5 minutes
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Cook time
1 hour 20 minutes
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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
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Ingredients
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4 cups
pomegranate juice
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1/2 cup
granulated sugar
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2 tablespoons
lemon juice
Directions
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Place all the ingredients in a heavy-bottomed saucepan. Over medium heat, cook, stirring occasionally, until the sugar completely dissolves.
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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.
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