📝 About This Recipe
A staple of Middle Eastern pantries, this luxurious pomegranate molasses is a masterclass in the balance of tartness and deep, caramelized sweetness. By slowly reducing pure pomegranate juice with a touch of citrus and sugar, you create a versatile elixir that boasts a complex, jewel-toned profile far superior to store-bought versions. This thick, syrupy condiment adds a sophisticated brightness to everything from savory marinades to decadent dessert drizzles.
🥗 Ingredients
The Liquid Base
- 4 cups Pomegranate Juice (100% pure juice, no sugar added; fresh-pressed is best)
- 1/4 cup Filtered Water (to help dissolve the sugar initially)
Balancing Elements
- 1/2 cup Granulated White Sugar (helps with preservation and thickening)
- 1/4 cup Fresh Lemon Juice (strained of all pulp and seeds)
- 1 pinch Fine Sea Salt (to enhance the natural fruit flavors)
Optional Aromatics
- 1 Cinnamon Stick (optional, for a subtle warm undertone)
- 1 strip Orange Peel (optional, pith removed, for citrus brightness)
👨🍳 Instructions
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1
Select a wide, heavy-bottomed stainless steel saucepan or a Dutch oven. A wider surface area allows for faster evaporation and more even reduction.
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2
Pour the 4 cups of pomegranate juice, water, sugar, and lemon juice into the pan. Stir gently with a wooden spoon or heat-resistant spatula until the sugar is mostly submerged.
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3
Place the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.
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4
Once boiling, add the pinch of sea salt and the optional cinnamon stick or orange peel if you desire a more spiced, aromatic profile.
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5
Reduce the heat to medium-low. You are looking for a steady, gentle simmer—too high and the sugars will burn; too low and it will take hours to reduce.
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6
Simmer uncovered for approximately 60 to 80 minutes. Do not rush this process; the slow reduction is what develops the deep, ruby color.
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7
Periodically skim off any foam that rises to the surface using a fine-mesh spoon to ensure your final molasses is clear and glossy.
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8
Around the 50-minute mark, start checking the consistency. The liquid should have reduced to about 1 to 1.25 cups.
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9
Perform the 'Spoon Test': Dip a cold metal spoon into the syrup. It should coat the back of the spoon thickly. When you run your finger through it, the line should stay clean.
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10
Keep in mind that the molasses will thicken significantly as it cools. Remove it from the heat when it has the consistency of a thin maple syrup.
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11
Remove the cinnamon stick or orange peel if used. Let the molasses sit in the pan for 10-15 minutes to reach room temperature.
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12
Pour the finished molasses into a clean, sterilized glass jar or bottle. Seal tightly and store in the refrigerator.
💡 Chef's Tips
Use 100% pomegranate juice without added pear or apple juice for the most authentic tart flavor. Avoid using aluminum pans as the high acidity of the juice can react with the metal and create a metallic aftertaste. If you over-reduce and the molasses becomes too thick/hard once cooled, simply stir in a tablespoon of hot water to thin it out. For a vegan version, ensure your sugar is certified vegan or use organic cane sugar. Watch the pot closely in the final 10 minutes; the transition from perfectly reduced to burnt happens very quickly.
🍽️ Serving Suggestions
Drizzle over creamy vanilla bean panna cotta or Greek yogurt with toasted walnuts. Whisk into extra virgin olive oil and minced garlic for a world-class salad dressing. Brush over roasted Brussels sprouts or carrots during the last 10 minutes of baking. Use as a glaze for grilled lamb chops or roasted chicken to add a signature Levantine flair. Stir a teaspoon into sparkling water or a gin cocktail for a sophisticated, tart beverage.