Pomegranate molasses is pomegranate juice, sugar, and lemon juice that’s been reduced to a syrup.
It’s thick, flavorful, and adds a wonderful tangy bite to many types of dishes. It can be used as a glaze, in salad dressings, or drizzled over veggies.
Where is Pomegranate Molasses From?
Pomegranate molasses has been used in Georgian, Armenian, Iranian, Syrian (specifically in Aleppo), Lebanese, and Turkish cooking for hundreds of years.
The Umayyad Dynasty (661-750 CE) was known for its agricultural achievements – they contributed greatly to the spread of pomegranates across Iran, North Africa, and into Spain, although pomegranates were among the first fruits cultivated by humans.
Recipes Using Pomegranate Molasses
- Baba Ganoush from Whisk Affair
- Beet and Blood Orange Salad from Caroline’s Cooking
- Grilled Pomegranate Harissa Chicken from Recipes from a Pantry
- Homemade Grenadine from Sidewalk Shoes
- Mediterranean Summer Salad from This Healthy Table
- Persian Style Chicken Curry with Walnut and Pomegranate from Kitchen Sanctuary
- Pomegranate Molasses Gingerbread Cake from Bake From Scratch
- Pomegranate Skillet Chicken from Waves in the Kitchen
- Syrian Muhammara Recipe from This Healthy Table
- 3 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Combine the pomegranate juice, sugar, and lemon juice in a saucepan or dutch oven over medium heat. Stir till the sugar has dissolved.
- Bring the juice to a low simmer and cook for 50 to 55 minutes, till it reduces and thickens.
- Allow the sauce to cool in the pan for at least 10 minutes before transferring to a glass jar. Store in the refrigerator for up to 6 months.
*If you'd prefer a sauce to a molasses, cook the pomegranate juice for 40 minutes before removing from the heat.