Pomegranate Molasses Recipe

Recipe by James Collier + Danny Alas

Molasses is an often-forgotten pantry staple that’s extremely versatile, especially when made
with fresh pomegranate juice. This recipes makes a great base for thickened sweet sauces (like
our Pomegranate Dipping Sauce), it adds sweetness and acidity to savory soups and stews
(like our Persian-inspired bean soup), and it serves as an easy replacement for jam in breakfast
dishes like yogurt bowls and overnight oats!
YIELD: 1 – 1 ¼ cups
PREP TIME: 2 minutes
COOK TIME: 1 hour

● 4 cups fresh California pomegranate juice
● ¼ cup fresh-squeezed lemon juice
● ½ cup + 2 TBSP sugar

Stir the pomegranate and lemon juices together with the sugar in a medium saucepan. Bring to
a boil over medium-high heat, then reduce to medium low, maintaining a gentle boil in the
center of the pan. Simmer for 50-60 minutes, uncovered, stirring every now and then to prevent
Once most of the liquid has evaporated–about 45 minutes or so–the mixture will start to thicken
much faster. Reduce the heat a little and continue cooking another 10-15 minutes, or until the
molasses coats the back of a spoon. Remove from the heat and let cool for at least 20 minutes,
then pour into a sterilized glass storage container. The molasses will continue to thicken
significantly as it cools.