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Pomegranate Molasses and Pomegranate Syrup

[heart_this] · Nov 21, 2009 · 44 Comments

Pomegranate Molasses

After my pomegranate and pistachio couscous I got a few questions about where to find pomegranate molasses or what could be used as a substitute for it. You should be able to find pomegranate molasses at your local middle eastern grocery store but if you cannot find it, it is easy enough to make if you can get your hands on some pomegranate juice. Making the pomegranate molasses is as easy as mixing some sugar into some pomegranate juice and simmering to reduce it to the desired consistency. You can also make pomegranate syrup using the same method, only stopping when it has the consistency of a syrup. This pomegranate molasses ends up with a nice level of tartness or tanginess but if you want a sweeter version you can easily add more sugar.

Pomegranate Syrup

Pomegranate Molasses

Pomegranate Molasses

Cook Time: 50 minutes Total Time: 50 minutes Servings: 1
ingredients
  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 1 splash lemon juice
directions
  1. Bring everything to a boil, reduce the heat and simmer until it has reduces to a quarter, about 40-50 minutes. (At this point it should have the consistency of a thick syrup.)
Pomegranate Syrup

Pomegranate Syrup

Cook Time: 30 minutes Total Time: 30 minutes Servings: 1cup
ingredients
  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 1 splash lemon juice
directions
  1. Bring everything to a boil, reduce the heat and simmer until it has reduces to half, about 20-30 minutes. (At this point it should have the consistency of a syrup.
Use in:
Dukkah Crusted Pomegranate Marinated Cod
Lamb Chops with Pomegranate and Red Wine Sauce
Muhammara (Middle Eastern Pepper and Walnut Dip)
Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce
Pomegranate and Pistachio Couscous

Similar Recipes:
Rhubarb Syrup
Blackberry Syrup

Condiment, Food, Gluten-free, Recipe, Syrup, Vegetarian

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Reader Interactions

Comments

  1. taiyyaba says

    November 21, 2009 at 2:46 am

    um. did you take these pictures? phenomenal.

    Reply
  2. Katrina says

    November 21, 2009 at 3:15 am

    Absolutely fabulous pictures! And thanks for the recipe! I really want to try it!

    Reply
  3. Rachael says

    November 21, 2009 at 4:12 am

    Gorgeous photos!

    Reply
  4. screwdestiny says

    November 21, 2009 at 4:27 am

    Those pictures are beautiful. And the recipe doesn't sound too bad either.

    Reply
  5. Kerstin says

    November 21, 2009 at 5:07 am

    What gorgeous pictures!

    Reply
  6. Rosa's Yummy Yums says

    November 21, 2009 at 5:13 am

    I love that first shot!

    Cheers,

    Rosa

    Reply
  7. Joanne says

    November 21, 2009 at 12:14 pm

    This is actually probably infinitely cheaper than buying a jar of pomegranate molasses! Thanks SO much.

    Reply
  8. Shannon says

    November 21, 2009 at 1:04 pm

    love those pictures kevin!!

    Reply
  9. Marija says

    November 21, 2009 at 1:46 pm

    Beautiful pics Kevin!!!

    Reply
  10. La Table De Nana says

    November 21, 2009 at 2:43 pm

    I made your couscous recipe wé rice..We loved it..And now I have to applaud your photos:)

    Reply
  11. Meaghan says

    November 21, 2009 at 6:58 pm

    very cool photos, Kevin. I especially like the one of the pomegranate syrup.

    Reply
  12. Emily says

    November 21, 2009 at 7:04 pm

    Mmmm this looks delicious. I could eat it by the spoonful. 🙂

    Reply
  13. Gigi says

    November 21, 2009 at 8:30 pm

    sensational pics!

    Reply
  14. Anonymous says

    November 21, 2009 at 9:38 pm

    This looks quite interesting. I'm adding it to my bookmarks.

    My question is: At the end of the Pomegranate Syrup recipe, it appears your last sentence is cut off. It says:

    "(At this point it should have the consistency of a"

    Consistency of a what? is my question.

    Thank you. ^_^

    Reply
  15. Xiaolu @ 6 Bittersweets says

    November 21, 2009 at 10:43 pm

    That photo is stunning! Fortunately, there's a Middle Eastern grocery right by here but it's good to know I could make it myself.

    Reply
  16. Pam says

    November 22, 2009 at 3:03 am

    Thanks Kevin! I can find pomegranate syrup, but not molasses.

    Reply
  17. lisa @ dandysugar says

    November 22, 2009 at 3:36 am

    This looks really delicious- pomegranate molasses is something I have not yet seen. It looks great!

    Reply
  18. Treehouse Chef says

    November 22, 2009 at 4:31 am

    Wow! So many great recipes. I think I will try the onion gratin. It looks so yummy!

    Reply
  19. Cookin' Canuck says

    November 22, 2009 at 4:53 am

    What a photo! I always struggle to find pomegranate molasses, but have dog-eared so many recipes that call for it. Now I can make my own!

    Reply
  20. Fran says

    November 22, 2009 at 5:09 am

    Wow! Captivating photos! I tried making pomegranate molasses recently and it didn't turn out so well. I'm going to try your recipe next. Thanks!

    Reply
  21. alice says

    November 22, 2009 at 5:39 am

    Gorgeous shot Kevin!

    Reply
  22. Sophie says

    November 22, 2009 at 9:52 am

    Thanks a lot, Kevin for these easy yet so tasty 2 divine recipes!

    We can't buy pomegranate molasses here in Belgium so it is great to make your own!

    MMMMMM,…so versatile to use to!

    Reply
  23. Kim says

    November 22, 2009 at 3:33 pm

    Lovely!

    We are lucky to have many Middle Eastern markets in the Detroit area where pomegranate molasses is readily available at around $3.50 a bottle. I like to use it in my kefir smoothies.

    Reply
  24. Charles says

    November 22, 2009 at 6:32 pm

    Great photos of the syrup and molasses. Great site too. I love coming here. Thanks

    Reply
  25. Claudia says

    November 23, 2009 at 1:17 am

    Funny, I experimented and made this today. A wee bit tart for my family, I'm afraid and the photos are not as exquisite as yours – but mission accomplished and now can tweak. But oh man, wished I'd photograph better – yours is so enticing.

    Reply
  26. sweetbird says

    November 23, 2009 at 2:08 am

    Kevin, I love those photos!

    Reply
  27. Eliza28 says

    November 23, 2009 at 3:16 am

    Funny I started on your site with another recipe went to TasteSpotting but made it back to your site via this recipe…. Great food!

    Reply
  28. Jeanne says

    November 23, 2009 at 2:34 pm

    Oh, look at those gorgeous photos!! I'm intrigued by the idea that I could make my own syrup or molasses…

    Reply
  29. saveur says

    November 23, 2009 at 9:37 pm

    Very pretty photos, Kevin!

    Reply
  30. Anonymous says

    November 29, 2009 at 12:34 am

    great photos! Yum!

    Reply
  31. Rebecca ([email protected]) says

    December 8, 2009 at 4:12 am

    Beautiful photos. The recipe you've shared to use the pomegranate molasses in sound delicious! I read on another blog that this kind of molasses would pair well with duck as a marinade, glaze or sauce of some sort. What do you think? Thanks in advance for your help!

    Reply
  32. Kevin says

    December 8, 2009 at 11:28 am

    Rebecca: The pomegranate molasses would work really well with duck in a sauce or a glaze!

    Reply
  33. Rebecca says

    December 8, 2009 at 11:39 pm

    Thank you!

    Reply
  34. zested says

    December 26, 2009 at 4:13 pm

    I saw this on dmblgit – fun pic. I love pomegranate molasses. I use them in ribs and in for a tangy Middle Eastern twist on lamb ragu.

    Reply
  35. Kendrick says

    January 2, 2010 at 1:56 am

    I just tried this recipie and when i took the mixture out of the pot, it still had a juice consistency. Should it get thicker when it cools?

    Reply
  36. Kevin says

    January 2, 2010 at 7:49 pm

    Kendrick: It can be a bit difficult to figure out when to pull it off the heat. If you are making the syrup your want to pull it off when it has a syrupy consistency. If you are making the molasses then a good indicator is when it starts to bubble furiously and rise.

    Reply
  37. Anonymous says

    December 30, 2010 at 11:59 pm

    I'm going to try both your lamb chops recipe and couscous recipe for New Year's Eve dinner tomorrow but I'm going to substitute chicken in place of the lamb.

    My nearby Whole Foods only had pomegranate syrup, not molasses. How would you suggest I convert the syrup into molasses? Or…how would you suggest converting the pomegranate/red wine sauce if I use syrup instead?

    I agree – gorgeous photos!

    Reply
  38. Kevin says

    January 5, 2011 at 11:38 am

    Anonymous: Pomegranate syrup and molasses are pretty much the same thing, only the molasses is more concentrated. If you have the syrup and the recipe calls for molasses you can simmer some of the syrup until it reduces and takes on the consistency of molasses. If the recipe is for a pan sauce then you could just add more of the pomegranate syrup to the sauce and simmer the sauce a bit longer to remove some of the extra liquid.

    Reply
  39. Jaclyn says

    June 12, 2014 at 5:20 pm

    Awesome pics!

    Reply
  40. Anonymous says

    November 13, 2014 at 4:04 pm

    Just came back from Turkey and was wondering where to get the pomegranate sauce. Glad I found you. I adore that stuff.

    Reply
  41. Melissa says

    September 22, 2015 at 8:15 pm

    Made this today as part of the pomegranate vin for the pomegranate pistachio couscous (haven't gotten that far yet). It turned out perfectly, but my question is this: how long will the pomegranate molasses keep – should I refrigerate it or not? What about freezing?

    Reply
  42. Jeff Harman says

    July 11, 2021 at 10:26 am

    I added a sprig of fresh rosemary during the cooling and it really complemented the pomegranate delicate flavor.

    Reply
    • kevin says

      July 12, 2021 at 12:23 pm

      Fresh rosemary is a nice addition!

      Reply

Trackbacks

  1. Muhammara (Roasted Red Pepper and Walnut Dip) - Anita's Table Talk says:
    July 7, 2020 at 6:26 am

    […] I don’t think there are any perfect substitutes but you can always make your own Pomegranate Molasses. […]

    Reply

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