Pomegranate Molasses

Mention of  pomegranate molasses is ubiquitous these days and it has piqued my interest. Yeah, I’m a late comer. Last night I was determined to learn what the fascination is all about. I brought pomegranate juice, jaggery (cane and palm) and lemon juice to a boil and let it simmer until it reduced to about 1/4 the original amount.

There came a point where Faye, while walking through the kitchen,  said it had reduced enough, but as usual, I used my own inexperienced judgment and simmered it a bit longer. When the syrup had cooled slightly I poured it into a glass bottle and stowed it in the refrigerator.

When I checked it this morning the contents did not move when I tilted the bottle. Perhaps I should have listened to Faye! When it was warmed to room temperature, however, the molasses poured just fine (molasses is supposed to be slow, right?!). Unfortunately most of the photos I took are not suitable for publication.



I’m looking forward to using this in food preparations. I can see it going well with roasted root vegetables such as carrots, parsnips, beets, sweet potatoes, rutabagas etc. as well as some protein dishes.






4 thoughts on “Pomegranate Molasses

  1. I use alot of pomegranate molasses here in Dubai and it really does work well in many dishes, whether it be in cooking or just as part of a dressing for a simple salad. I keep meaning to write a post about it but I’ve put it on the back burner for a while. Your homemade version sounds great!

    Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s