Everything You Need To Know About Pomegranate Molasses
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February 9th, 2022
Pomegranate molasses is a rich and versatile ingredient often used to bring sweet and tart notes to a wide range of dishes, including savory dishes.
From savoury meals to desserts, it offers a unique tangy flavour that stands out in Middle Eastern and Persian cuisine. Pomegranate molasses can be found in Middle Eastern grocery stores or in the international cuisine aisles of other grocery stores.
What is pomegranate molasses?
Pomegranate molasses is a thick syrup with a dark, grapey colour, created by reducing pomegranate juice. It’s commonly used to add fruity, sweet-sour flavours to savoury dishes, offering an almost citric tang, similar to preserved lemons or tamarind, rather than the sweetness you might expect from prunes or sultanas. This balance of sweetness and acidity is what makes it such a versatile ingredient. Just like lemon juice, pomegranate juice and pomegranate molasses is wonderful for enhancing roasted vegetables, salad dressings, and marinades.
Homemade pomegranate molasses is particularly valued in Middle Eastern cuisine for its sweet and tangy flavour. Preparing it at home allows for better control over the balance of flavors and the overall cooking process.
Traditionally found in Middle Eastern and Persian cooking, pomegranate molasses is a staple in dishes like Fesenjan, a rich walnut and pomegranate stew.
It also serves as a key ingredient in muhammara, a roasted red pepper and walnut dip popular in Levantine cuisine.
What’s the history behind pomegranates?
The pomegranate is an ancient fruit with a rich and chequered history. It’s native to Asia Minor, and crops up in Greek Mythology – it’s the food that broke Persephone the Goddess of Spring’s fast, forcing her back to Hades for the long winter months. Many also think that it was in fact the pomegranate, also known as a ‘punic apple’ which tempted Adam and Eve in Eden.
Many think it was the pomegranate, also known as a ‘punic apple’ which tempted Adam and Eve in Eden
The pomegranate is mentioned in the Qu’ran and the Torah, and whole fruits have even been found preserved in Ancient Egyptian burial chambers. The fruit was also traded along the Silk Route – still, one of the most prolific pomegranate orchards is in the Afghan city of Kandahar. Though now pomegranates are harvested all round the world, best suited to the dry climates of Arizona, the Mediterranean and the Maharashtra state of India.
How is pomegranate molasses made?
Pomegranate molasses is made from reducing fresh pomegranate juice which intensifies the fruit’s natural flavours. It’s not hard to make at home, but with the cost of shipping fresh pomegranate juice to the UK, it’s more cost-effective to buy it ready-reduced as a syrup. When scouring supermarket shelves for pomegranate molasses in the past, many may have mistakenly picked up a bottle of grenadine instead. But the pink bar syrup used to flavour cocktails is a very different ingredient, and is best kept to a Tequila Sunrise – as the sweet, sweet flavours aren’t suited to savoury cooking.
If you’ve got a little pomegranate molasses left over at home, or you’re nervous about committing to a bottle, then don’t worry – you’re not alone
How is Pomegranate Molasses Made into Thick Syrup?
Pomegranate molasses is made by reducing fresh or bottled pomegranate juice, sugar, and sometimes a touch of lemon juice to enhance its shelf life. This process intensifies the natural flavours of the fruit, resulting in a syrup that’s tart, sweet, and versatile.
While making it at home is simple, many opt for ready-made pomegranate molasses due to the time and effort involved in juicing fresh pomegranates.
When extracting juice from fresh pomegranates, it is crucial to get as much juice as possible by pressing the pulp down through a strainer to ensure no juice is wasted. When shopping, don’t confuse it with grenadine—a much sweeter syrup often used in cocktails.
Although pomegranate molasses is a versatile ingredient, just one little look in online cooking forums show that lots of people are at a loss as to what to do with the “leftover pomegranate molasses” in their pantry. So if you’ve got a little left over at home, or you’re nervous about committing to a bottle, then don’t worry – you’re not alone. Use it as an excuse to get experimental. The thick, fluid consistency of pomegranate molasses means that it can easily be incorporated into marinades, dressings, cake mixes and drinks.
How to Make Pomegranate Molasses
Making pomegranate molasses at home is surprisingly easy. Follow this simple recipe for a tangy, sweet syrup that you can use in a variety of dishes.
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4 cups of fresh pomegranate juice or bottled juice (ensure it is pure pomegranate juice without added sugars)
Method:
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If using fresh pomegranates, blend them to extract all the juice. This method yields the maximum amount of juice but may mix in tiny seeds. Use a cheesecloth or fine sieve to achieve a smooth product free of seeds.
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Pour the pomegranate juice into a large saucepan.
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Add 1/2 cup of sugar and 1/4 cup of lemon juice to the saucepan.
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Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer.
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Stir occasionally and let it simmer until the juice reduces to a thick syrup, about 60-80 minutes.
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Remove from heat and let it cool before transferring to a bottle or jar for storage.
Ingredients: Fresh Pomegranate Juice
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4 cups pure pomegranate juice (preferably bottled juice without added sugars, or freshly juiced)
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½ cup sugar (optional)
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¼ cup freshly squeezed lemon juice (optional)
Method:
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Simmer the ingredients: In a medium saucepan, combine the pomegranate juice, sugar, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Extracting all the juice from the pomegranates is crucial to ensure maximum flavor and yield; using a cheesecloth or fine sieve can help achieve a smooth product free of seeds.
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Reduce the liquid: Once it begins to simmer, reduce the heat to low. Allow the mixture to simmer gently for 60-80 minutes, stirring every 10 minutes to prevent sticking. The liquid will reduce by about 75%, resulting in a thick syrup that coats the back of a spoon.
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Check the consistency: The molasses should be slightly runny while hot, as it will thicken further as it cools. Once the syrup has reduced to roughly 1 cup, remove from heat and let it cool.
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Store the molasses: After cooling, transfer the pomegranate molasses to an airtight container and store in the refrigerator. It will keep for up to 6 months.
How to Use Pomegranate Molasses , Beyond Just Salad Dressings
Pomegranate molasses is incredibly versatile. It works well in savoury dishes like marinades for chicken or lamb, salad dressings, and even as a glaze for roasted vegetables. But its use doesn’t stop at savoury recipes:
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try it drizzled over ice cream,
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mixed into cocktails or mocktails,
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or even stirred into cake batters for an unexpected tangy twist.
You can also use it as a substitute for balsamic glaze in certain dishes. For those who may not have access to homemade versions, store bought pomegranate molasses is a convenient and delicious option, readily available in Middle Eastern grocery stores.
If you find yourself with leftover pomegranate molasses, don’t worry! Its fruity taste and tart flavour adds a unique touch to everything from dressings to marinades. Try mixing it with olive oil and orange juice for a fresh salad dressing, or use it to glaze roasted vegetables like carrots and sweet potatoes.
Exciting recipes using pomegranate molasses
Pomegranate Molasses Ice Cream Recipe
The tangy, citrus notes in pomegranate molasses balance the sweet creaminess of ice cream. When mixed with cream, the ice-cream gets caramel hues. Sprinkle on some extra pomegranate seeds for vibrant colour contrast and a crunchy pop.
Tabbouleh Salad With Pomegranate Molasses Dressing
Tabbouleh is a traditional salad across the Middle East which is traditionally made mainly with herbs and a little bulgar wheat. We’ve added extra grains to make it more substantial, and a sticky pomegranate molasses dressing to add a sweet kick to the zingy salad.
Persian Fesenjan Stew Recipe
This shredded chicken stew is the perfect sharing dish to serve as part of a meze. A walnut paste is made by combining crushed walnuts with chicken stock and pomegranate molasses. This gives the dish a richness and subtle tang.
Maftoul, Carrot, Feta, Date & Mint Salad Recipe
Maftoul - giant cous cous - is a wonderful base for adding vegetables, herbs and spices. Here we’ve added a balance of sweet, salty and tangy flavours to create a great all-round salad. A pomegranate molasses dressing (made by mixing molasses with olive oil and orange juice) adds a little sharpness to the soft grain.
What are the different pomegranate molasses I can buy?
Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that's countered by a lovely, sharp tart flavour.
This Middle Eastern storecupboard staple is also known as rob-e Anar or dibs rumman. This brand of pomegranate molasses combines concentrated natural pomegranate juice (70%) and sugar (30%) for a sweet syrup. Great for drizzling over salty cheese like halloumi and feta.
Mymouné’s pomegranate molasses is made with 100% pure pomegranates. The pure, thick syrup can act as a sweet marinade for duck, or mixed with olive oil for a tangy salad dressing.
Storage and Shelf Life
Pomegranate molasses can be stored in an airtight container in the refrigerator for up to 6 months. To ensure it retains its rich flavor and tangy notes, keep it away from direct sunlight and heat sources, which can cause the molasses to degrade. If you find yourself not using it as frequently, consider freezing it for longer storage. Simply pour the molasses into an ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe bag or container. This method allows you to thaw and use just the right amount whenever you need it, ensuring that your tangy pomegranate molasses is always fresh and ready to enhance your dishes.
Cultural History
Pomegranate molasses holds a special place in the hearts and kitchens of many Middle Eastern and Mediterranean cultures. In Persian culture, pomegranates symbolize prosperity, abundance, and good fortune, often depicted in art and literature as representations of these values.
The molasses, derived from this revered fruit, is believed to possess medicinal properties and is used in traditional remedies to treat various ailments. It is a staple at special occasions and celebrations, such as weddings and holidays, where it is served as a sign of hospitality and respect.
The rich flavour and aroma of pomegranate molasses have made it an enduring ingredient in many traditional recipes, and its cultural significance continues to be celebrated and passed down through generations.
Pomegranate significance
Pomegranates have a long and fascinating history, dating back to ancient times. Originating in Asia Minor, this fruit has been featured in various mythologies, including Greek and Persian tales.
Pomegranates were thought to be the true ‘forbidden fruit’ in the Garden of Eden, rather than apples. It’s also a symbol of prosperity in many cultures and is mentioned in religious texts such as the Quran and the Torah.
Today, pomegranates are grown worldwide, from the dry climates of Afghanistan’s Kandahar region to the Mediterranean and parts of the US like Arizona. While their origins are ancient, they continue to play a key role in both culinary traditions and modern-day cooking.
Frequently Asked Questions
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How do I make my own pomegranate molasses?
You can make your own by reducing pomegranate juice with lemon juice and sugar, simmering until it thickens into a syrup. -
What’s a good substitute for pomegranate molasses?
Balsamic glaze is a great alternative, offering similar acidity and depth of flavour. You could also use tamarind paste, though it’s a bit more sour. -
How do I store pomegranate molasses?
Store it in a cool, dark place for up to 12 months after opening. Always check the packaging for specific instructions.
How have you used pomegranate molasses in your kitchen? Do you prefer sticking to traditional Middle Eastern recipes? Or have you enjoyed getting experimental?
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