Pomegranate molasses is made from boiling the fruit's juice until it reaches that perfect sweet-tart flavor. It's then used in dishes such as the piquant red pepper dip known as muhammara to fesenjoon, a stew made up of crushed walnuts, pomegranates and duck legs.
Recipe from the Tasting Table Test Kitchen
Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
8 cups fresh pomegranate juice
1 tablespoon salt
Juice of 1 lime (see note)
Pour the pomegranate juice into a medium saucepan over medium-high heat and bring to a boil. Add the salt and let the liquid simmer, stirring occasionally, until the mixture has reduced to 2 cups and has reached the consistency of a thick syrup, about 1 hour. Remove from the heat and allow to cool. When the molasses has cooled, transfer to a sterilized container. Store in the refrigerator for up to 4 months.
Note: If the pomegranate juice tastes a little sweet, add fresh lime juice to increase its acidity.
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