Pomegranate-Molasses Barbecue Sauce

Meet the barbecue sauce great on meat and vegetables alike
56 Ratings
100% would make again
Pomegranate-Molasses Barbecue Sauce Recipe
Photo: Rachel Vanni/Tasting Table

Barbecue sauce is one of our favorite condiments. And while we've ranked our favorite store-bought varieties, we are strong believers in making your own.

When we tried this barbecue sauce from NYC's new vegan shop, Orchard Grocer, we were blown away by the flavor. Served with its pulled jackfruit sandwich, the molasses and tamari sauce is thick and sticky, sweet and salty, and bonus: filled with minerals, thanks to the blackstrap molasses.

This recipe makes all the barbecue sauce you'll need for the summer (unless you eat as much BBQ as we do), so here's your first opportunity before jam season starts to work on your canning skills. Simply divide the sauce into smaller mason jars and preserve it for as long as you want.

To learn more, read "Veggie Tales."

Pomegranate-Molasses Barbecue Sauce

Recipe adapted from Joya Carlton, Orchard Grocer, New York, NY

Yield: 6½ cups

Prep Time: 15 minutes, plus cooling time

Cook Time: 20 minutes

Total Time: 35 minutes, plus cooling time


2 tablespoons vegetable oil

5½ ounces (12 medium) green onions, ends trimmed and chopped

4 garlic cloves, roughly chopped

4 jalapeños—stemmed, seeded and roughly chopped

2 medium yellow onions, roughly chopped

⅓ cup tamari

2 tablespoons thyme leaves

1 tablespoon ground allspice

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ cup pomegranate juice

¼ cup dark brown sugar

2 cups ketchup

⅓ cup blackstrap molasses

¼ cup liquid aminos

1 tablespoon Dijon mustard

One 3-inch piece ginger, peeled and finely grated


1. In a medium saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the green onions, garlic, jalapeños and onions, and sauté until softened, 10 to 12 minutes.

2. Add the tamari, thyme, allspice, nutmeg and cinnamon. Stir to coat, then reduce the heat to a low simmer and cook, covered, for 5 minutes.

3. Remove the cover and raise the heat to medium high. Deglaze the pan with the pomegranate juice, scraping up any bits on the bottom of the pan. Add the remaining ingredients and bring to a low simmer. Cook until the sugar has dissolved, 5 minutes.

4. Remove from the heat and let cool completely. Using an immersion blender or regular blender, purée until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 1 month or properly can the sauce for up to 1 year.

Chicken Tsukune →

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