If there's a hero ingredient in my pantry, it's pomegranate molasses. It adds incredible, tangy flavor and enhances dishes from pomegranate molasses lamb to roasted Brussels sprouts. It can be slightly tricky to find in the supermarket, so I'm giving you an easy recipe to make it at home with just 1 ingredient – pomegranate juice!
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🌟 Why you'll love this recipe
🧾 Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
🧃 Pro Tip
If using just 4 cups, you will get about ⅔-3/4 cups of pomegranate molasses out of it. I use the brand POM Wonderful, which comes in a 6-cup bottle, 48-fl. oz.
👩🍳 How to Make This Recipe
🔥 Pro Tip
The heat does need to be at just a simmer. If you're boiling it too vigorously, it will quickly evaporate and burn. Keep a close eye on it and don't boil the juice! Boiling it will cook the juice and not be as tasty.
📋Pomegranate Molasses FAQs
It's a sweet, almost caramelized thick syrup with a tart, tangy flavor. If you've never had it, it's worth a try!
Yes, you should store pomegranate molasses it in an airtight container in the fridge to keep it fresher for longer.
You can buy it premade at a Middle Eastern market or online. Here is the pomegranate molasses I buy.
It's so versatile! Here are some of my favorite recipes that incorporate it: pomegranate molasses lamb, pomegranate molasses brussels sprouts, cast-iron pomegranate molasses chicken, and in classic Persian stews like Fesenjoon and Khoresh-e-beh.
🍽️ Recipes with Pomegranate Molasses
Now you have a fresh batch, it's time to use it in an incredible Persian recipe!
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1 Ingredient Homemade Pomegranate Molasses
Ingredients
- 6 cups pomegranate juice 100% juice, can use as little as 4 cups*
Instructions
- Bring the pomegranate juice just barely to a boil in a saucepan over medium-high heat.
- Reduce to a simmer, and simmer for 1.5-2 hours**, until the juice has reduced down to 1-1.5 cups. Give it a stir every 20 minutes for the first hour, then every 10-15 minutes. Keep your eyes on it so it doesn't burn! It won't be super thick yet, but will coat the back of a spoon.
- Let it cool to room temperature. It will be thicker now.
- Store in an airtight container in the refrigerator for up to 6 months.
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