Pomegranate Molasses is a thick, tart and flavorful ingredient that has so many possibilities. It’s lovely drizzled over roasted vegetables, or as a glaze on poultry. Instead of hunting for this elusive ingredient, you can easily make your own– and I’ll show you how.
Pomegranate Molasses is an ingredient that I never thought to keep in my pantry, because I wasn’t sure how to use it. When I spotted this recipe, and I didn’t have this particular ingredient I decided to do some research to find out if I could make it myself. It turns out, I could! I bought some pomegranate juice, also knowing that this is considered high in vitamin C. I admit that, at first taste, I wasn’t as smitten with the flavor of the juice straight out of the bottle. On the other hand, I did mix up a POM Cosmo for a dinner party. We liked it! So, here we go…
My husband loves Brussels Sprouts, so I decided this would be a perfect Thanksgiving side dish. You only need three ingredients to make your own molasses
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. This is where patience comes in. The liquid needs to be reduced for at least 1.5 hours, on medium-low heat. The recipe said 70 minutes, but I suspect it varies because mine took about 90 minutes.
TIP: To a wooden spoon, I add a rubber band to the top of where the liquid level begins. This way, I can visually determine how much the liquid has reduced. (I do this, often, when I am making a pan reduction sauce.) Since I am starting with four cups of liquid, I know that three cups of liquid needs to evaporate. Once again, be patient! 90 minutes later, the liquid has become thick and syrupy. I like to freeze a spoon, to test how thick a liquid has reduced (an old jam “canning” technique). The color look like liquid rubies!
The heat is turned off and I let the syrup sit in the pot for 30 minutes. As you can see (photo below, top left), the syrup has begun to “set”. Using a sterile and clean canning jar, I begin to pour the pomegranate molasses…
You will want to make this dish. I’m that confident. So, hurry! Buy some POM Wonderful juice and make this molasses. It will rock your Brussel Sprout World, as you’ve known it. It rocked mine. I’m a changed woman. Come to think of it, I’m starting to see Pomegranates as the new sexy food– because I’d love to have a lipstick that color…or toe polish. Never mind. It’s post-turkey tryptophan!)
How to make your own Pomegranate Molasses
Ingredients
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
- Cook, stirring occasionally, until the sugar has completely dissolved.
- Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. (or more). It should be the consistency of thick syrup.
- Remove from the heat and allow to cool in the saucepan for 30 minutes.
- Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Notes
Mmm I love pomegranate molasses and sub it in for regular molasses a lot because I'm kind of picky about the molasses flavor in general. That bitter sweetness just doesn't always do it for me. I've made my own before and it is so delicious! Glad you discovered a use for your POM Wonderful! Such good stuff.
I was so excited to see this piece. I was recently at a party where we were served a beautiful avocado and pomegranate salad which was wonderful. I got the recipe but i had not yet found the pomegranate molasses. Thanks to you I am all set now! In return I'm sharing the recipe:
Pomegranate avocado salad
Dressing:
4T extra virgin olive oil
2T red wine vinegar
1T pomegranate molasses
1 tsp salt
freshly ground black pepper to taste
Salad:
2 avocados sliced
½ med red onion sliced in half rings
seeds from ½ large pomegranate
handful of grated parmesan cheese
Pour the dressing over the salad just before serving.
Simply perfect recipe! Beautiful, Debby!
Yvonne,thanks for the recipe. I was thinking this would make a great vinaigrette! I will definitely make this.
Yum! That sounds amazing! I've never tried pomegranate molasses but will have to soon.
Your certainly are mastering your camera. You also took what they said at the Foodbuzz session to heart. Look at those action shots!!!
I purchased brussel sprouts (we love them) to make Bobby Flay's sprouts with pomegranate molasses. Couldn't find the molasses. Now I can make my own.
It looks so great! I just have to give this a try!
I've seen Tyler use this on his Ultimate show… and thought- where could i get some of that. i should have thought- Debby's Blog!
Goodness! I love creative, innovative types. What a wonderful idea. Looks gorgeous and am sure it tasted amazing.
Isn't it fun to make something like molasses?! I'm not a brussel sprout fan…so I am very interested to see what you did 🙂
Your blog is beautiful!
I've never had pomegranate molasses! Now I know what I'll do with that POM juice I have sitting around 🙂 Have you ever tried the flavored POM juices? Nectarine pomegranate was so tasty! I'm not a fan of sour/tartness either and this really made me love it.
thks for the post and recipe….I always have to drive out of my way for this stuff. I always use it on ham. Use in instead or reg molasses in nigela's lawsons coked up ham. (I have been using rootbeer instead of coke, myself) It's the most amazing ham you will ever eat. If I don't bring this to family xmas or thanksgiving dinners there is alot of grief from them all. Now I will have a ready supply and I plan on giving it out for gifts for them to make the ham themselves.
I needed Pomegranate molasses for a Lebanese moussaka I am making this evening. No where could I find it,,,,so, I remembered you posting about it a long time ago and here I am. I used a Dutch oven size of pan with more surface and it had reduced in only just over an hour. Thank you. Susan
You are very welcome, Susan. Great idea to use a Dutch oven. I'll try that, too.