Pomegranate Syrup or Molasses

Total Time:
1 hr 25 min
Prep:
5 min
Inactive:
30 min
Cook:
50 min

Yield:
1 1/2 cups syrup or 1 cup molasses
Level:
Intermediate

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

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.


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    Genius
    Not turning into a syrup been reducing for more then an hour now? any tips
    I say turn up the heat but watch it carefully
    Complete awesomeness but Caveat Emptor...do not let this simmer TOO much or reduce too long or it harden into hard-crack stage candy. Please don't ask me how I know this.
    Everything sounds wonderful. Has anyone ever froze the syrup?
    Regretfully, the recipe has not been tested frozen. May we suggest visiting the USDA Food Safety and Inspection Service for freezing in formation below. 
     
    http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp 
     
    You may also want to refer to our sister site, Food.com, where you can post your question in one of our Community talk forums (located at the Talk & Tips tab).  
     
    Cooking on a Budget: OAMC, Make Ahead, Freezing & More forum:  
    http://www.food.com/bb/viewforum.zsp?f=23
    Gave my sister a bottle of syrup. She reduced it further, added dijon mustard and served it as a sauce for the rib roast (cooked rare!. Our nieces and nephews call it the 'bomb'.
    Yes, I too created pomegranate candy the first time, ooops! Second time's a charm. I think I stopped it at syrup instead of molasses, but better safe than sorry. Didn't want to ruin another bottle of this juice that is not exactly cheap to begin with. Thanks, Alton Brown, for another great recipe!
    Wow. I've used this on a pork rib roast, which turned out great. Tonight I made Rachal Ray's Bacon Wrapped Chicken Breasts with Bleu Cheese and Pecans and used this as a glaze: Also great. Can't wait to find more uses for it.
    Why buy pricey pomegranate molasses when you can make it this easily and have it taste this good? I bought organic pomegranate juice at Trader Joe's, cooked as directed, watched volume rather than just thickness, and it came out perfectly.
    Super Easy and Very Delicious!!! Drizzle some of the Molasses over Pancakes and Waffles and WOW!!! My husband LOVES it! My personal favorite is over Vanilla Ice Cream! Thanks Alton!
    AMAZING! I use this for making cookies, salad dressings, desserts, drinks and so much more!! Its so versatile and delicious! Thanks Alton!
    This was the answer to my quest to find pomegranate molasses for the Bobby Flay Brussel Sprout recipe. It is my new favorite secret ingredient for my white balsamic dressing but intend to use this in so many of my other ways. It is worth the effort!
    I came across this recipe when trying to find pomegranate molasses for Bobby Flay's Brussel Sprouts recipe this Thanksgiving. Wow. It made that dish taste so amazing! Not only that, but ever since, I have been putting it on everything from chicken to oatmeal! It is so versatile. This is really worth the time to make!
    I use this with fresh squezzed OJ and top shelf tequilla to make the BEST tequilla sunrises......no joke.
    this is great.lots of pomegranite flavor.
    Made the molasses - so good! I could drink it :) Took longer than the 70 minutes, added in a little more sugar after 1.5hrs to help thicken up. Very worth the time!
    The molasses recipe was a straight-forward as it gets. I used it to drizzle over roasted Brussel Sprouts. I'm looking forward to trying this as a glaze with pork. Great recipe! (I posted pics on my blog.  
    First time I made it, it turned into pomegranate candy because I let it get too thick. Second try came out perfect. I'd say, once it turns into a thin syrup consistency, take it off the burner and let it cool. As it cools, it seemed to thicken up a bit.
    Well I can see how this would turn into hard candy. Unfortunately I did this. The problem is I went to far. There is a fine line when to pull this off. Soo I guess I will try it again. It works you just have to know when to pull it off.
     
    Alton, you saved my life. Living on the Outer Banks there's not much variety, and making Bobby Flay's Thanksgiving brussel sprouts I thought where in the world will I find pomegranate molasses. Now you've taught me how to make it myself and it's wonderful. Happy Thanksgiving!
     
    The molasses was really easy to make. I can't wait to use it!
     
    Is makes an awesome molasses and makes an awesome dressing. i made it four months ago and its still great and had no problems with it hardening. still has a nice syrupy consistency.
    I used this to make pomegranate molasses, it came out perfect. It is tart, but if you are using it to make salad dressing (as I was) it is perfect. If you are going to use it as a syrup for pancakes or something, I could see adding more sugar. It depends what you want.
    Used to make salad dressing for Pomegranate Salad. Delicious. Used POM juice. Perfectly sweet. Took a bit over an hour. Did not turn to lollipop. Keep the heat low and just let it sit there. Really good stuff.
    I used R.W.Knudsen" just pomegranate" juice, followed the recipe, cooked for 70 minutes and it was fantastic tart/sweet deliciousness.Can't wait to use it.
    I cooked this to make a molasses...about 65 minutes, for a salad dressing, I cooled it in a glass measuring cup....it hardened to a lollipop. I'll try it again but not cook it so long even though it appeared the consistancy was as per recipe.
    This recipe is perfect as is. Do not increase sugar unless you want a really, really super sweet syrup. I use a chinois (cone shaped sieve on a stand with cone shaped wood pestle) to juice my pomegranates. It works so much better than any other method I have tried...including citrus juicer and food mill. Let the freshly squeezed juice rest in the fridge overnight, then pour off the clear juice leaving behind the sediment.
    Awesome tip for juicing pomes. Thank you!
    Increase sugar to 2 1/2 cups (not 1/2 cup)! I hope this typo can be fixed in the recipe, because properly made, it is great syrup.
    I searched in all of my local markets, standard and premium, to find pomegranate syrup or molassas and was disappointed that no one carried it. A quick search on the Internet and I found Alton Brown's recipe. I read the other reviews and purchased 4 large pomegranites. Some had almost white seeds so I was nervous that I would not get the expected outcome. The juice looked milky when I started out cooking the juice. But as the syrup cooked it cleared and reduced to a beautiful deep pink-red, and it is wonderfully delicious. I won't ever bother looking for it in the stores again.
    I made this syrup from scratch you'll need at least 4-5 pomegranates to get enough juice. I used aluminum all-clad pan and mine is fine. Already used some of the syrup on mideastern chicken burgers!
    The pomegranate syrup is a pretty color, and smells and tastes very nice. Much tastier than regular "grenadine".
     
     Don't make it in an aluminum saucepan, though. It stripped the anodizing right off of my Calphalon :(.
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