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Homemade Pomegranate Molasses

Beth Lee
How to make pomegranate molasses? It's as easy as boiling your pomegranate juice to a syrupy consistency, and—voilà!—you have pomegranate molasses. Widely used in Middle Eastern cookery, its addictively intense sweet and tart flavor, reminiscent of balsamic vinegar, is now making it a popular addition to a wide range of dishes.
5 from 4 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Condiment
Cuisine Middle Eastern
Servings 8 servings
Calories 33 kcal

Ingredients
  

  • 2 cups pomegranate juice will yield approx. 1/2 cup of molasses

Instructions
 

  • Pour juice into a small heavy-bottomed pot. Bring to a low boil over medium to medium-high heat. Adjust heat as needed to maintain a low boil.
  • At about 30 to 35 minutes, you’ll notice the liquid is taking on a syrupy texture and that it’s becoming more bubbly. At this point, the transition from syrup to molasses happens quickly. Watch closely and keep testing with a spoon.
  • As it becomes syrup, it will start coating the spoon. As it becomes molasses, it’ll have an even heavier coating. Better to take it off the stove too early than too late. If it’s too liquidy, you can boil it down a bit more, but you can’t reverse the process if it’s too thick or burnt.
  • The whole process will take between 30 and 40 minutes (closer to 40). You can be more aggressive with the heat to speed up the process.
  • Pay close attention near the end because as it gets syrupy, it can burn and over-reduce very quickly.
  • Store the molasses in an airtight container in the refrigerator or in a cool dry place, where it will keep for several months.

Notes

  • Be sure you use 100% pomegranate juice with nothing added. It’s ok if it’s from concentrate.
  • You can make your own juice from pomegranate seeds if you have the inclination and enough arils (seeds). Of course, starting from fresh juice will be delicious but I’ve never had anyone complain about my molasses made from jarred pomegranate juice.
  • You don't have to stand over your pot the whole time it boils down but stay close by and check on it frequently to notice the level of liquid left in the pot. And stick a spoon in and watch how the liquid coats the spoon. At first it will not cling at all. As it reduces and nears completion, you’ll notice the reduction does coat the spoon.

Nutrition

Calories: 33kcalCarbohydrates: 8gSodium: 5mgPotassium: 133mgSugar: 7gCalcium: 7mgIron: 0.1mg
Keyword pomegranate molasses
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