Pomegranate Molasses
Pomegranate molasses is used in sweet and savory recipes in many Mediterranean, Middle Eastern and North African cuisines. This recipe is easy to make!
Servings: 12 Tablespoons
Ingredients
- 4 cups pomegranate juice
Instructions
- Simmer the juice: In a medium saucepan set over medium heat, add the pomegranate juice. Bring the juice to a simmer (watch for bubbles all around the edges), and then lower heat to a simmer.
- Reduce the juice: Simmer the pomegranate juice until it has reduced down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.
- Let it cool: After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well).
- Store: Transfer the pomegranate molasses to an airtight jar and store in the refrigerator. Pomegranate molasses will keep 4 to 6 months refrigerated.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 44.8kcal | Carbohydrates: 10.9g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 7.5mg | Potassium: 177.6mg | Fiber: 0.1g | Sugar: 10.5g | Vitamin C: 0.1mg | Calcium: 9.1mg | Iron: 0.1mg
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