Years ago I bought a bottle of pomegranate molasses and used it from time to time with no real understanding of where it really belonged in my cooking, then I bought an Ottolenghi cook book. I was hooked. The remaining pomegranate molasses was used up quickly and then I couldn’t find anywhere immediately accessible to buy more.
While on a random Google rabbit hole I came across a pomegranate molasses recipe and the ingredients were easily available.
This was the solution to my problem.
- 4 cups pure pomegranate juice (1 bottle – no sugar added)
- 2/3 cup sugar
- 1/3 cup lemon juice (about 1 1/2 lemons/limes)
- Pour pomegranate juice, sugar, and lemon juice into a wide saucepan.
- Heat all ingredients over medium heat until the sauce begins to simmer and then reduce heat to maintain a really light simmer.
- Allow the liquid to simmer very lightly for 60-80 minutes, stirring occasionally with a silicone spatula, till the liquid reduces to about 1/4. Note where the liquid comes to on the spatula and estimate the quarter way mark. Should get a bit more than 1 cup of molasses.
- It is ready when it has a light syrupy consistency and you can run a line down the back of the spatula with your finger and it stays separated. Too long and it will turn to a toffee.
- Remove from heat and it will continue to thicken as it cools.
- Bottle in a sterile jar, preferably not in contact with a metal lid, and store in the refrigerator.