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 and even a pomegranate molasses vinaigrette. 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!
It adds incredible, tangy flavor and enhances dishes from pomegranate molasses lamb to roasted Brussels sprouts and even a pomegranate molasses vinaigrette.
🌟 Why you’ll love this recipe
- Super simple method: The recipe takes a little bit of time and patience, but it’s super simple and requires very little maintenance from you.
- Only one ingredient: All you need is pomegranate juice! This is easy to find in supermarkets, and as long as it’s 100% juice it will create the perfect molasses.
- Store and use for up to six months: Once you’ve made a batch of this, it keeps for a long time, so you can use it over and over again in different recipes.
- A classic ingredient in Persian cooking: You’ll see pomegranate molasses pop up in a number of traditional Persian recipes and in Middle Eastern cuisine. It’s a staple ingredient in a Persian pantry. Read my guide to Persian pantry staples for more info!
🧾 Ingredients in this recipe
- Pomegranate juice: You must make sure the juice is 100% juice with no either ingredients. I usually use POM Wonderful, but other supermarket brands have 100% pomegranate juice options, too.
See the recipe card for full information on ingredients and quantities.
If using just 4 cups, you will get about 2/3-3/4 cups of pomegranate molasses out of it. I use the brand POM Wonderful, which comes in a 6-cup bottle, 48-fl. oz.🧃 Pro Tip
👩🍳 How to Make This Recipe
- Pour the pomegranate juice into a saucepan. Turn the heat to medium-high and heat the juice until it just barely boils.
- Reduce the juice to a simmer, and simmer for 1.5-2 hours. Stir the juice every 20 minutes for the first hour, then stir every 10-15 minutes. Keep your eyes on it so it doesn’t burn!
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.🔥 Pro Tip
- After the juice has been reduced to 1-1.5 cups, 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 be thicker in texture.
- Store in an airtight container in the refrigerator for up to 6 months.
🍽️ Recipes with Pomegranate Molasses
Now you have a fresh batch, it’s time to use it in an incredible Persian recipe!
Pomegranate Molasses Vinaigrette
Pomegranate Molasses Lamb
Pomegranate Molasses Roasted Brussels Sprouts
Pomegranate Orange Molasses Cookies
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Author: Candice Walker
1 Ingredient Homemade Pomegranate Molasses
5 from 3 votes
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Pomegranate Molasses can be tricky to find in the supermarket, so I'm giving you an easy way to make it at home with just pomegranate juice!
Prep Time0 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs
Course: Condiment
Cuisine: Persian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 20
Calories: 40kcal
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.
Video
Notes
* If using just 4 cups, look to yield 2/3-3/4 cups of pomegranate molasses. I use the brand POM Wonderful, which comes in a 6-cup bottle, 48-fl. oz.
** It needs to be at just a simmer. If you’re boiling it too vigorously, it will quickly evaporate and burn. Keep your eyes on this one, and don’t boil it! Boiling it will cook the juice and not be as tasty.
Nutrition
Calories: 40kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 160mg | Fiber: 0.1g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
