Homemade Pomegranate Molasses

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.

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.

Now for those of you who have seen pomegranate molasses listed as an ingredient in some of my recipes (Muhammara / Pomegranate Molasses Dressing / Persian Chicken Stew) 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.

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!

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Homemade Pomegranate Molasses

Prep Time

5 mins

Cook Time

50 mins

Total Time

55 mins

 

Making your own Pomegranate Molasses is easy and it only requires three simple ingredients! Use it in stews, dips, vinaigrettes and more.

Course: Dressing

Cuisine: Mediterranean

Keyword: Molasses, Pomegranate

Author: Rachel (littlechefbigappetite)

Ingredients

• 2 cups pomegranate juice
• 1/4 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 1/2 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.