Pomegranate molasses is a flavor powerhouse. A balance of sweet and sour, it gives salad dressings acidity without being lip-puckeringly sour. In meat marinades, it tenderizes and produces better browning. Incorporated into sauces and glazes, it adds depth and layers of flavor. With pomegranate juice easily accessible across the county, you can make molasses at home and always have this secret sauce on hand to create dishes that have that “little something extra.” Note that homemade pomegranate molasses will be slightly thinner than commercial brands because it has no additives. It doesn't impact flavor, and if anything, makes it easier to work with.
For proper storage that allows the molasses to last up to a year, transfer the cooled molasses to a glass bottle or container and never allow anything non-sterile to come in contact with it. So, to use, pour it out of the jar or bottle rather than putting in a spoon, and always keep refrigerated.
Stored in an airtight bottle or container, the molasses can be refrigerated for up to 1 year.
The molasses needs to be prepared at least 2 hours in advance of being used.
From cookbook author Reem Kassis.
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Ingredients
measuring cupServings: 8 (about 1 cup)
Directions
Time Icon Active: 15 mins| Total: 1 hour 30 minsStep 1
In a medium pot over medium-high heat, bring the pomegranate juice to a boil. Decrease the heat to medium-low, so the juice is at a gentle simmer, and cook until it reduces by about three-quarters to about 1 cup, and is the consistency of light syrup — depending on the diameter of your pot, this can take between 1 and 2 hours. Adjust the heat as necessary to maintain a gentle, steady simmer and watch the pot carefully. You don’t have to stand over it for the entire time, but do not take your eyes off it for an extended period. Stir occasionally and remove any foam that may appear on the surface (this applies only for freshly squeezed juice).
Step 2
Remove from the heat and let cool, uncovered, completely. It will thicken slightly as it cools, almost to maple syrup consistency. Transfer the molasses to a glass bottle with a tightfitting lid and refrigerate until needed.
Step 3
NOTE: You can use freshly squeezed or store-bought juice for this recipe. If store-bought, use a good quality juice (100 percent pomegranate juice without any additives). If squeezing the juice fresh, run the arils through a traditional juicer or put them in a blender, but in either case, strain through a fine-mesh sieve before proceeding with the recipe. If using a powerful blender, such as a Vitamix, do not turn it to the highest setting, as that will pulverize the seeds and cause the juice to be bitter.
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Nutritional Facts
Per serving (2 tablespoons)
Calories
17
Carbohydrates
4 g
Sodium
3 mg
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author Reem Kassis.
Tested by Alexis Sargent and Olga Massov.
Published December 16, 2021
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