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Pomegranate Molasses

I have to tell you that I love this stuff – it may be one of those things that now I know how easy it is to make, and how versatile it can be, I’ll never go without again.  Not only was it just wonderful in the Pomegranate Short Ribs, it makes the most wonderful vinaigrette, and I can tell it will lend a marvelous tartness and acidity to a great many sauces.

That’s a win, no matter how you look at it.

You can, of course, purchase Pomegranate Molasses at the store, but it is often hard to find (many stores consider it a “specialty item”) and it can be expensive, depending on the brand.  So, rather than run around to different stores trying to find one that is reasonably priced and not too loaded with added sugars (or, heaven forbid, high fructose corn syrup), I decided to make my own.

Is it difficult?  Not at all – you’re basically just reducing the pomegranate juice, honey and lemon juice down to a syrup.  Now, having said that, you should not try to do this if you’re in the middle of watching season 7 of Dexter while coloring all 12 months of a My Little Pony calendar for your office in two days.  Because you WILL forget about it and end up with burnt pomegranate caramel.  Which will stink and stain your hands when you try to dig it out of the saucepan that you worry you might have ruined (don’t worry, you didn’t).

This is supposed to keep in the refrigerator for up to a month but, frankly, I don’t think mine is going to last that long.

Pomegranate Molasses

4.8 from 4 reviews
Pomegranate Molasses
Serves: 16
  • 4 cups pomegranate juice
  • 1/2 cup honey
  • juice of 1/2 lemon
  1. Combine all of the ingredients in a large, heavy-bottomed saucepan; bring to a boil, stirring constantly. Reduce heat to a simmer and continue cooking, stirring frequently, until the mixture is reduced to about 1 cup and has a thick, syrupy consistency.
  2. Cool completely and transfer to an airtight container. Store in the refrigerator for up to a month.
  3. Nutrition (per serving): 66 calories, <1g total fat, 0mg cholesterol, 6mg sodium, 140.6mg potassium, 17g carbohydrates, <1g fiber, 16.6g sugar, <1g protein


Ivy says:

Did you use store-bought pomegranate juice or do you juice them yourself? Couldn’t there already be HFCS in the store-bought juice? Maybe I’m paranoid, but that shit is everywhere!
That said, it looks so decadently delicious! Thanks for posting the recipe and showing how easy it is to make. You rock my culinary world!

Jan says:

Thank you, Ivy – what a lovely compliment!

As for the pomegranate juice, it was bottled; for the life of me I cannot remember the brand but I do know that it was pure, organic juice – it hadn’t even been reconstituted from a concentrate. So, no, there was no added sugar and certainly no HFCS, thank goodness.

I use POM for bottled pomegranate juice. I used it all Christmas season at the restaurant and can confirm that it is just pomegranate juice, and nothing else.

Lois says:

That looks wonderful!

Meredith says:

Jan, do you think this could be done in a slow cooker to avoid burning? And avoid me having to stand at the stove stirring (I’ve been busy lately, but this just rocketed up to my MUST MAKE NOW list.) Thoughts?

Jan says:

Meredith, I don’t know – I’ve never tried to make a reduction in a slow cooker before. I imagine it’s worth a try!

Be says:

This really is delicious. What a great sauce.

I’ve never had this before – apparently I’m missing out. Another thing I’m going to have to add to my ever-growing ‘must do’ list! 🙂

Thomas says:

Thank you so much, this is exactly what I was looking for!
Greets from Germany

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Elizabeth says:

Hi, if I omit honey and lemon juice will it make much difference? Will it still be a thick syrupy consistency? This is for I Quit Sugar and Paleo lifestyle people. Many thanks 🙂

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