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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4.5 32
Simmered until syrupy and reduced to 1 cup - took at least 90 minutes. As it cooled, it turned into molasses taffy. I will try once more. item not reviewed by moderator and published
My first batch of molasses was hard candy, like some of the other reviewers. So for my second batch I kept a measuring jar at hand and poured the mixture into the jar from time to time to make sure I wasn't reducing too much or too fast. Used the molasses to add flavor to a pear pie. item not reviewed by moderator and published
Genius item not reviewed by moderator and published
Not turning into a syrup been reducing for more then an hour now? any tips item not reviewed by moderator and published
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. item not reviewed by moderator and published
Everything sounds wonderful. Has anyone ever froze the syrup? item not reviewed by moderator and published
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'. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I think that maybe the use of candy thermometer would help. Try heating the syrup to no more than 108 deg Centigrade. item not reviewed by moderator and published
I say turn up the heat but watch it carefully item not reviewed by moderator and published
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 item not reviewed by moderator and published

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