Pomegranate Molasses

Pomegranates are certainly a beautiful and delicious fruit, but did you know that they are also rich in potassium and other minerals? This ‘super’ food is a wonderful source of antioxidants, polyphenols and flavanoids, which help to reduce cell-damage caused by free radicals. They are also a great anti-inflammatory food (inflammation is believed to be at the root of many chronic diseases.)

Pomegranate molasses is a staple of Middle Eastern kitchens. It is a versatile and gorgeous ingredient to keep in the pantry, when you would like to turn the ordinary into the extraordinary. It is intensely sweet and tangy and rich – so a little goes a long way, much like good balsamic vinegar. And like balsamic, this molasses can be used for sweet or savory dishes. You can flavor a drink with it – it goes great with bourbon or vodka, or use it simply with some sparkling water to make a natural ‘soda’; pour it over ice cream or fresh fruit; dress greens, grains, or salads with it; glaze roasted veggies or meats with it; bake with it; or heck, just lick it off a spoon.

What is pomegranate molasses, you might be asking? It is simply a reduction of pomegranate juice - pomegranate syrup, if you will. It is insanely easy to make. Give it a try and bring a touch of international flair to your cooking!

Pomegranate Molasses

4 cups pomegranate juice

¼ - ½ cup of raw sugar (optional)*

Juice from ½ lemon

Place all ingredients 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 just about half, and has the consistency of syrup - this might take close to an hour. Remove from heat and allow to cool before decanting into a sterile glass jar. Store covered in the refrigerator for up to 6 months.

*If eliminating sugar, allow to come to boil, then simmer until reduced as above.