• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Curry Trail
  • Recipes
    • Main Dishes
    • Lunch/Dinner
    • Sides
    • Salads
    • Soups
    • Desserts
    • Condiments, Sauces & Seasonings
    • Appetizers
    • Asian Recipes
    • Breakfast
    • Drinks Recipes
    • Instant Pot Recipes
    • Non-Vegetarian Recipe
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • Starters/Appetizers
  • Main Dishes
  • Side Dish
  • Desserts
  • Summer Time Favorite
  • About Me
  • STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Condiments, Sauces & Seasonings > Homemade Pomegranate Molasses

    Homemade Pomegranate Molasses

    Last updated January 22, 2021. Originally posted September 16, 2020 By Jyothi Rajesh Leave a Comment

    Recipe Print
    a spoonful of molasses poured into glass weck jars with text
    glass jar with homemade pomegranate molasses with spoon inside with text
    glass jar with homemade pomegranate molasses with spoon inside with text
    molasses using fresh pomegranate juice made in white sauce stored in glass jar with text
    molasses using fresh pomegranate juice made in white sauce stored in glass jar with text
    pomegranate molasses in glass jar with text
    a spoonful of molasses poured into glass weck jars with text

    You only need 3 ingredients to make this Middles Eastern essential sauce – pomegranate molasses. Wonderful combination of tang and sweet of the molasses makes it a great dressing for salads, roasted meats and vegetables. You can even drizzle on desserts!

    easy to make pomegranate molasses in jar

    Why Should You Try To Make Pomegranate Molasses At Home?

    • Need only 3 ingredients – fresh pomegranate juice, lemon juice and sugar.
    • It’s one of the most essential ingredients in Middle Eastern Cooking.
    • It’s easy to make molasses at home from scratch. Including pomegranate juice. Fresh homemade pomegranate juice takes couple of extra minutes, but soo worth it.
    • Homemade molasses are fresh tasting and has a wonderful balance of tang and sweet flavors. Of course you can adjust the sweetness as per your taste.
    • For convenience you can use store bought pomegranate juice to make molasses.
    • Most of the bottled stuff I have tastes has this predominant bitter taste to it. I strongly believe the manufactures over blend pomegranate arils to extact the juice. This will lead to blending the bitter hard part leading to make juice very bitter.
    • Homemade version has no bitterness to it (or has very mild bitter taste). When making homemade pomegranate juice, take care not to blend so much that it’s hard bitter part are blend into the juice.
    • Molasses keeps good for many months refrigerated. So you can make a big batch and store it away.
    • Homemade molasses can be used so many ways – using it as salad dressing (roasted Brussel sprouts tastes great with molasses drizzled on top), spoon it over roasted meat too. Don’t forget to drizzle it over desserts, it’s so good. Drizzle it on ice cream – so good!

    Ingredients Needed

    Below picture shows all you need to make your own molasses.

    ingredients for homemade molasses on board

    Fresh Homemade Pomegranate Juice – I always prefer homemade to store bought. If it’s easy to make and says me money, why not!

    If you aren’t upto making your own fresh juice, feel free to use store bought real pomegranate juice.

    Lemon Juice – Use freshly squeezed lemon juice.

    Sugar – I have used ½ cup sugar. If you want sweeter molasses increase the amount of sugar to ¾ cup.

    How To Make Homemade Pomegranate Molasses (With Step-By-Step Pictorial Instructions)?

    This recipe uses fresh homemade pomegranate juice. Feel free to use store bought juice if you aren’t up to spending few extra minutes to make your own juice.

    To make your own pomegranate juice –

    1. Using a paring knife dig out the crown. Remove crown and discard it.
    2. Score pomegranate in the middle running knife all the way around.
    3. Using both hands carefully tear both halves apart.
    4. Take each half and tear it apart into smaller sections.
    5. Separate the arils by prying it loose from it’s rind and collect it in a bowl.
    6. Collect only the ruby red arils, discard all rind.
    7. Now place all pomegranate arils in a juicer and pulse just enough until the red arils are broken.
    8. IMPORTANT NOTE: Do NOT pulse pomegranate too much that the hard white bitter parts are broken and blended into the juicy red parts. Those are bitter bits that you want to leave out and discard.
    9. Sieve through fine sieve mesh to separate out the bitter hard white parts collecting only the juice.
    10. Fresh homemade pomegranate juice is ready to be used to make molasses.
    step by step pictorial collage of homemade molasses

    To make molasses –

    • In a sauce pan pour 4 cups of pomegranate juice, 2 tablespoon freshly squeezed lemon juice and ½ cup sugar.
    • Bring juice mix to gentle boil on medium heat until sugar dissolves completely. Stir occasionally.
    • Once sugar is completely dissolved, reduce heat just enough to maintain a simmer.
    • Continuously stir and scrape the sides of the sauce pan and continue to cook until the molasses reduces to 1 to 1 ¼ cup.
    • Dip a spoon in the molasses; if it forms a coating on the spoon, you know molasses is ready.
    • Remove sauce pan from the heat and let it cool. Molasses will be runny at this point. Don’t worry. It will thicken as it cools.
    • Allow molasses to cool at least for 40 minutes before transferring it into a jar.
    • Store it away in air tight container refrigerated for up to 6 months.
    • Use it in your favorite dish.

    Pomegranate Molasses Uses

    Use can use molasses in many ways:

    • Use pomegranate molasses in traditional Middle Eastern cooking.
    • Drizzle it over roasted chicken, lamb or beef.
    • Ever tried marinating meat with molasses? It’s delicious! If you like sweet marinated meat, try use a spoon of molasses along with EVOO, salt and pepper to marinate meat. Grill or roast it. You’ll get juicy, caramelized meat, that will blow your mind away.
    • Use it as dressing for your salads.
    • Drizzle it over roasted Brussel sprouts.
    • Spoon it over ice cream.
    pomegranate molasses cooked in white sauce pan

    Useful Tips To Make The BEST Homemade Pomegranate Molasses

    Making your own pomegranate juice?

    Remember to separate the ruby red arils properly from the rind. Discard all rind.

    Do NOT pulse pomegranate too much that the hard white bitter parts are broken and blended into the juicy red parts. Those are bitter bits that you want to leave out and discard.

    Using Store Bought Juice?

    Check behind the box for ingredients. Commercially sold juices are concentrate that are usually mixed in with many other stuffs.

    Pick the ones that has just pomegranate, water and sugar in it(there might be added regulators and dietary fibers added to it. That should be okay).  It shouldn’t contain any other fruits mixed into it.

    Molasses Tastes Bitter?

    The reason bitter molasses is not separating the rind from ruby red pomegranate arils properly. Another reason why your molasses tastes bitter is pulsing arils for very long.

    Pulse just enough the red arils are broken down.

    Adjust Sweetness –

    For 4 cups of freshly made pomegranate juice, ½ cup of sugar is used. Feel free to increase or reduce the amount of sugar to adjust the sweetness.

    NOTE: if using store bought pomegranate juice, you may want to reduce the sugar in the recipe. Some commercial brand juices are very sweet. Taste and adjust as needed.

    IMPORTANT NOTE: Every pomegranate varies in taste. Each one has different acidity and sweetness levels. Depending on that you may want to adjust the amount of sugar used.

    Don’t Burn –

    If you overcook molasses it’ll burn. Maintain low heat just enough to maintain simmer and keep scraping the edges of the sauce pan regularly.

    You know molasses if you get a coating on the spoon when dipped in it.

    Don’t Overcook –

    Beware, if you simmer too long, it will turn solid like hard candy when it cools. Remove pan from heat when molasses coats the spoon.

    easy to make pomegranate molasses in jar

    You can drizzle pomegranate molasses in these dishes:

    Stuffed Butternut Squash

    Beet Salad

    Don’t forget to Subscribe to CurryTrail  Recipes below to get our newest recipes delivered straight to your inbox.

    LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER.

    HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!

    easy to make pomegranate molasses in jar

    Homemade Pomegranate Molasses

    You only need 3 ingredients to make this Middles Eastern essential sauce – pomegranate molasses. Wonderful combination of tang and sweet of the molasses makes it a great dressing for salads, roasted meats and vegetables. You can even drizzle on desserts!
    No ratings yet
    Print Pin Rate
    Course: Sauces
    Cuisine: Middle Eastern, Turkish
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 1 cup
    Calories: 931kcal
    Author: Jyothi Rajesh

    Ingredients

    • 4 cups pomegranate juice fresh juice extracted at home
    • 2 tablespoon lemon juice freshly squeezed
    • ½ cup granulate sugar

    Instructions

    • This recipe uses fresh homemade pomegranate juice. Feel free to use store bought juice if you aren’t up to spending few extra minutes to make your own juice.

    To make your own pomegranate juice –

    • Using a paring knife dig out the crown. Remove crown and discard it.
    • Score pomegranate in the middle running knife all the way around.
    • Using both hands carefully tear both halves apart.
    • Take each half and tear it apart into smaller sections.
    • Separate the arils by prying it loose from it’s rind and collect it in a bowl.
    • Collect only the ruby red arils, discard all rind.
    • Now place all pomegranate arils in a juicer and pulse just enough until the red arils are broken.
      IMPORTANT NOTE: Do NOT pulse pomegranate too much that the hard white bitter parts are broken and blended into the juicy red parts. Those are bitter bits that you want to leave out and discard.
    • Sieve through fine sieve mesh to separate out the bitter hard white parts collecting only the juice.
    • Fresh homemade pomegranate juice is ready to be used to make molasses.

    To make molasses –

    • In a sauce pan pour 4 cups of pomegranate juice, 2 tablespoon freshly squeezed lemon juice and ½ cup sugar.
    • With constant stirring bring juice mix to gentle boil on medium heat until sugar dissolves completely.
    • Once sugar is completely dissolved, reduce heat just enough to maintain a simmer.
    • Keep stirring and scrapping the sides of the sauce pan and continue to cook until the molasses reduces to 1 to 1 ¼ cup.
    • Dip a spoon in the molasses; if it forms a coating on the spoon, you know molasses is ready.
    • Remove sauce pan from the heat and let it cool. The mix will be runny at this point. Don’t worry. It will thicken as it cools.
    • Allow molasses to cool at least for 40 minutes before transferring it into a jar.
    • Store it away in air tight container refrigerated for up to 6 months.
    • Use it in your favorite dish.

    Notes

    1. If making homemade pomegranate juice, remember to separate the ruby red arils properly from the rind. And pulse pomegranate seeds just enough to break juicy red parts and discard bitter white hard center bits. Don’t over pulse the juice.
    2. Every pomegranate varies in taste. Each one has different acidity and sweetness levels. Depending on that you may want to adjust the amount of sugar used.
    3. If you overcook molasses it’ll burn. Maintain low heat just enough to maintain simmer and keep scraping the edges of the sauce pan regularly.
    4. You know molasses if you get a coating on the spoon when dipped in it.
    5. Beware, if you simmer too long, it will turn solid like hard candy when it cools. Remove pan from heat when molasses coats the spoon.
     
    Nutrition: values mentioned below is for 1 cup (cup size approximately 230 ml)
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 931kcal | Carbohydrates: 233g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 2131mg | Fiber: 1g | Sugar: 227g | Vitamin C: 13mg | Calcium: 110mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
    « Best Roasted Cabbage Steaks
    Homemade Nacho Cheese Sauce »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT

    About Me

    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
    publications that have featured currytrail

    Categories

    Soups

    creamy white chili chicken in white bowl with all toppings

    Creamy White Chili Chicken

    Thai vegan pumpkin curry soup with crusty bread on side

    Thai Vegan Pumpkin Curry Soup

    easy egg drop soup in bowl

    Easy Chinese Egg Drop Soup

    roasted tomato basil soup in bowl

    Homemade Roasted Tomato Basil Soup

    Watermelon Gazpacho

    two bowls of bean soup with kale

    Real Simple White Bean and Kale Soup

    Our Favourites

    crispy parmesan crusted roasted potatoes with crispy bacon on top

    Roasted Parmesan Potatoes

    ice cream bread with rainbow sprinkles

    3 Ingredients Ice Cream Bread

    instant pot chicken breasts on mashed potatoes

    Juicy Tender Instant Pot Chicken Breasts (Fresh Or Frozen) With Gravy

    crispy coconut crusted shrimp with red chili sauce for dipping

    Coconut Shrimp

    See More →

    Copyright © 2022 Curry Trail

    192 shares
    • 108Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email