This is truly a gift from Mother Nature herself! I love Homemade Pomegranate Molasses so much, I eat it off a spoon like a lollypop!
It’s intensely flavorful, tangy and sweet, all at the same time. Because I’m absolutely addicted to this stuff, I have it around all year long. I used to have to buy a bag full of fresh pomegranates at the end of each season, but now you can buy the juice any time you want. And that makes Nan one happy camper!
NAN’S TIP: FRESH POMEGRANATE JUICE WILL YIELD A BRIGHTER, RUBY-TONED MOLASSES IF IT’S NOT OVERCOOKED.
DON’T OVERCOOK YOUR HOMEMADE POMEGRANATE MOLASSES!
It’s definitely not that hard to overcook homemade pomegranate molasses, especially in the last 10 to 15 minutes of the cooking time. Because of the mixture’s high sugar content, it can go from perfect to scorched or worse, burned, in just a few moments. Watch it carefully, and reduce the heat for the last 10-15 minutes if you see it’s coloring faster than it’s reducing.
WHAT DOES HOMEMADE POMEGRANATE MOLASSES LOOK LIKE WHEN IT’S DONE?
After the first 45-60 minutes of simmering time, you should notice that the bubbling will start to become slower and thicker as the mixture becomes more viscous.
And that’s exactly what you want happening at this stage of the process. Ultimately, you’ll want the molasses to coat the back of a spoon without sliding off. I’m sure you’ve used commercially-made molasses, and that’s exactly the thickness we’re going for. This recipe yields about 1 full cup of pomegranate molasses when finished.
Here’s a fabulous Fall dessert recipe that combines the delicate flavors of Asian Pears with the tangy-sweetness of Homemade Pomegranate Molasses.
They’re sprinkled with toasted pistachios to give them the perfect amount of crunch against the texture of the rich, roasted pear flesh.
CLICK THIS LINK TO GO TO THE RECIPE NOW:
POMEGRANATE GLAZED ROASTED ASIAN PEARS
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Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Reduce the heat for the last 10-15 minutes if it's coloring too fast.
Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6
Portion size is 1 tablespoon of homemade pomegranate molasses.