Pomegranate Molasses

Pomegranate molasses is a tangy sweet syrup common in Middle Eastern cuisine: drizzle it over meat, fish, salads, and more!

Pomegranate molasses

If you’ve experienced this taste sensation, you know: pomegranate molasses is a revelation. This traditional Middle Eastern ingredient isn’t really molasses at all, actually. It’s a syrup you can use to drizzle over meat, fish, vegetables, salads, or dips, and it adds a zing that’s absolutely irresistible. It’s can be hard to find pomegranate molasses at the store, so it can be easier to make it at home. It’s also a great way to use up pomegranate juice! Here’s what to know about this pantry staple.

What’s pomegranate molasses, anyway? Is it molasses?

This silky drizzle isn’t related to molasses at all. Pomegranate molasses is a sweet tart syrup made by reducing pomegranate juice. It cooks down into a thick syrup that’s almost like a balsamic reduction. It’s common in Middle Eastern cuisines like Iranian, Syrian, Lebanese, and Turkish food, since pomegranate trees are native to this region. It’s a main ingredient in muhammara, the popular walnut dip, or you’ll see it drizzled over meat, fish, salads or roasted vegetables.

Pomegranate molasses

Ingredients for this pomegranate molasses recipe

All you need for this pomegranate molasses recipe are two ingredients! Many recipes call for lots of sugar and some lemon juice. But our research showed the more traditional Iranian way to make pomegranate molasses is with very little sugar, or none at all! Here’s what you’ll need:

For the juice: purchased vs fresh

The recipe below we used 2 cups pomegranate juice, which makes 1/2 cup of the molasses. If you’d like a larger quantity, just double the recipe and use 4 cups juice to get 1 cup molasses. Since you’ll need a large quantity of juice, we don’t recommend fresh squeezed pomegranate juice unless you have an abundance of pomegranates on hand! Save those for salads or smoothies.

Pomegranate molasses recipe

Tips on how to make pomegranate molasses

The basic concept for pomegranate molasses is just like a balsamic reduction. Simmer pomegranate juice until it reduces! Here are a few things to know about this easy recipe:

  • Simmer pomegranate juice until it’s reduced by 3/4. You can use any quantity of pomegranate juice. Cook 45 minutes to 1 hour until it’s reduced by 3/4 the volume. Two cups should reduce to 1/2 cup. It’s easiest to judge whether it’s done by that measure.
  • Don’t overcook it or it can become hard. Cook it until just lightly thickened.
  • It will thicken even more as it cools. Place it in a jar and refrigerate. The syrup will become very thick once it’s cold.
  • You can sweeten to taste, but go for a tart flavor profile. Pomegranate molasses is sweet tart: so don’t make it too sweet! But you can add more sugar if desired.
Pomegranate molasses

How long does homemade pomegranate molasses last?

This homemade pomegranate molasses recipe lasts up to 6 months in the refrigerator! If you think you’ll use it often, you can make a double batch to have a large quantity. Speaking of…here are all the best ways to use it!

10 ways to use pomegranate molasses

There are many ways to use pomegranate molasses! Some are traditional Middle Eastern cuisine and others you can go free form and mix the flavor with your favorite meats or veggies. Here are our top ideas:

  1. Salads: Dress the greens with olive oil and salt, then add the pomegranate molasses! Try it on our Pomegranate Salad.
  2. Roasted vegetables: Try on roasted sweet potatoes or butternut squash with Greek yogurt.
  3. Salmon: Use it as a glaze for pomegranate glazed salmon.
  4. Cod: Drizzle it as a pan sauce for pan fried cod.
  5. Chicken: Use it as a glaze for poultry or in a sauce like pomegranate chicken.
  6. Muhammara: Try Muhammara, a traditional Lebanese walnut red pepper dip.
  7. Hummus: Drizzle on hummus for a sweet tart spin.
  8. Yogurt dip: Add to labneh dip with pomegranate seeds.
  9. Cocktails: Mix 1 tablespoon pomegranate molasses with 1/4 cup champagne for a bubbly drink. Or do the same with sparkling water for a mocktail (and add non-alcoholic bitters for complexity).
  10. Salad dressings: Whisk into your favorite salad dressing recipe for a sweet tart zing
Ways to use pomegranate molasses

More pomegranate recipes

Love pomegranate? This beautiful fruit makes any recipe better! Here are some favorite pomegranate recipes:

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Pomegranate molasses

Pomegranate Molasses


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  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 45 minutes to 1 hour
  • Total Time: 11 minute
  • Yield: 1/2 cup 1x
  • Diet: Vegan

Description

Pomegranate molasses is a tangy sweet syrup common in Middle Eastern cuisine: drizzle it over meat, fish, salads, and more!


Scale

Ingredients

  • 2 cups 100% pomegranate juice*
  • 1 tablespoon sugar, plus more to taste

Instructions

  1. Place the pomegranate juice in a small saucepan. Bring to a boil, then reduce to a simmer where it is gently bubbling. Simmer for about 45 minutes to 1 hour, until it is lightly thickened and reduced to about 1/2 cup. Stir in the sugar. Taste and add more sugar if desired (the goal is a tangy sweet pop, like a balsamic reduction). 
  2. Pour into a jar and allow to cool: it will thicken more as it cools. Refrigerate for up to 6 months. 

Notes

*Make sure it’s 100% juice, not sweetened. Double the recipe to yield 1 cup. We like making it in small batches since we don’t go through it very quickly. 

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Middle Eastern

Keywords: Pomegranate molasses, pomegranate molasses recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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