Homemade Pomegranate Molasses

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As promised,  today I’m sharing a very simple recipe for homemade pomegranate molasses. Some of you have reached out asking where to buy bottled pomegranate molasses, and admittedly, not all grocery stores carry it – not even all Whole Foods.

Homemade Pomegranate Molasses Recipe

Recently my go-to Whole Foods was out of it, so I considered making my own but assumed the process would be a hassle. After a quick internet search, I discovered making homemade pomegranate molasses was so easy! The only ingredients required are pomegranate juice, granulated sugar and fresh lemon juice, and luckily I had all three in my fridge and pantry at the time.

Homemade Pomegranate Molasses Recipe

Now for those of you who have seen pomegranate molasses listed as an ingredient in some of my recipes, such as Muhammara and this Pomegranate Molasses Dressing, and thought it was silly to buy a bottle (or make your own!) for just one recipe – you’re wrong! Pomegranate Molasses is so versatile. I use it in sauces for poultry dishes, dips, salad dressing, and so much more. The flavor is so unique, adding a sweet and tangy component to any dish.

Homemade Pomegranate Molasses Recipe

If you follow this recipe, your homemade pomegranate molasses will stay in the fridge for at least 6 months. I made this batch less than three weeks ago and I am almost out already. Yes, it’s THAT good!

 

Homemade Pomegranate Molasses
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups pomegranate juice
  • ¼ cup granulated sugar
  • 1 Tablespoon fresh lemon juice
Instructions
  1. Place the pomegranate juice, sugar and lemon juice in a medium saucepan over medium heat. Cook until the sugar has completely dissolved, stirring occasionally.
  2. Once the sugar has dissolved, reduce the heat to low and cook until the mixture has reduced to ½ cup, 40-45 minutes. It should be the consistency of thick syrup.
  3. Remove the molasses from the heat and allow to cool in the saucepan for 20 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator.
 

6 Comments

  • January 16, 2015 - 12:27 pm | Permalink

    I’m surprised how simple this is. I can’t wait to try it out. Thanks for sharing another delicious recipe!

    • Rachel (littlechefbigappetite)
      January 16, 2015 - 6:13 pm | Permalink

      Thanks Megan! I still have to make your french onion soup! I’ll put that on my list this weekend 🙂

  • January 17, 2015 - 7:24 pm | Permalink

    Pom molasses is SO hard to find around here—who knew it was so easy to make! Thanks for the recipe!

    • Rachel (littlechefbigappetite)
      January 18, 2015 - 11:17 am | Permalink

      So, so easy! But so good!

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