Reduce pomegranate juice until it’s thick and syrupy and you’ve got pomegranate molasses, a staple condiment in many eastern Mediterranean cuisines. It’s tangy, sweet, a little bitter, and deeply complex. You can find it in many supermarkets these days (and keep it in the fridge for many months once opened), or . . .
It’s Easier Than You Think to Make Homemade Pomegranate Molasses
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
. . . you can try your hand at making it yourself with our easy recipe.
Makes ¾ cup
Total Time: 1 hour
Reducing the pomegranate juice at a simmer, rather than at a boil, drives off fewer flavor compounds and results in fresher, more complex flavor. We suggest using a digital thermometer to get the temperature just right.
- 4 cups pomegranate juice
- 2 tablespoons packed light brown sugar
- Pinch table salt
Bring pomegranate juice, sugar, and salt to simmer in medium saucepan over high heat. Reduce heat to medium-low and simmer gently until mixture is thick and syrupy and registers 235 degrees, 45 to 55 minutes, stirring and scraping mixture from sides of saucepan occasionally. Let cool slightly before transferring to container. (Syrup can be refrigerated in airtight container for up to 1 month.)
So why did we develop this recipe in the first place? Cook’s Country Test Cook Mark Huxsoll wanted to make a simple pomegranate molasses out of the fruit’s fresh and easily accessible juice.
To get the proper consistency, he simmered the pomegranate juice down with brown sugar and a pinch of salt until the mixture reached 235 degrees—the higher end of the thread stage in candy making—which is when syrup drips from a spoon and forms thin threads in cold water. This ensured a bright, fresh-tasting syrup that had the perfect consistency every time.
Pomegranate-Glazed Grilled Lamb ChopsFun party food or an impressive, quick dinner—you decide.
How to Use Pomegranate Molasses
Once you have pomegranate molasses on hand, you’ll find countless ways to use it. Here are some of our favorites to get you started.
- Drizzle it over soups, yogurt bowls, or creamy dips for a beautiful garnish with a punch of sweet-tart flavor.
- Whisk it into vinaigrettes: It will add a deeper flavor and acidic tang and also help make a thicker, clingier dressing.
- Stir some into sparkling water to make a refreshing soda.
- Break it out as a topping at your next ice cream sundae bar.
- Stir some into yogurt for the easiest-ever dip.
- Brush it on grilled or roasted meat or vegetables. Try it tossed with some roasted brussels sprouts or brushed all over chicken thighs or lamb chops.