Pomegranate Molasses Recipe

Molasses is an often-forgotten pantry staple that’s extremely versatile, especially when made with fresh pomegranate juice. This recipe 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!

Instructions

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
sticking.
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.