Pomegranate Molasses Recipes

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HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Make our vegan recipe for pomegranate molasses, with pomegranate juice, sugar, and lemon juice to use as a condiment or cocktail mixer.

Provided by Miri Rotkovitz

Categories     Sauce

Time 1h15m

Number Of Ingredients 3

4 cups pomegranate juice
1/3 to 1/2 cup sugar
2 tablespoons lemon juice (freshly squeezed and strained of pulp)

Steps:

  • Gather the ingredients.
  • In a medium, heavy-bottomed, nonreactive saucepan , set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar.
  • Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/4 cups (20 servings), UnsaturatedFat 0 g

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Provided by Food Network

Yield 1 pint pomegranate molasses.

Number Of Ingredients 3

2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice
1 cup sugar
1 cup lemon juice

Steps:

  • Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
  • To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
  • Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

POMEGRANATE MOLASSES



Pomegranate Molasses image

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Provided by flying chef

Time 1h5m

Yield 24

Number Of Ingredients 3

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Steps:

  • Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g

POMEGRANATE SYRUP OR MOLASSES



Pomegranate Syrup or Molasses image

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 1 1/2 cups syrup or 1 cup molasses

Number Of Ingredients 3

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
  • For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Drizzle this syrup over ice cream, whisk it into a vinaigrette, or add it to meat stews in lieu of vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes 1/2 cup

Number Of Ingredients 3

1 1/2 cups pomegranate juice
3 tablespoons sugar
1 tablespoon fresh lime juice

Steps:

  • Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

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