I made pomegranate molasses for the first time in order to make muhammara dip (roasted red pepper dip). It is also delicious in dishes with eggplant and tomatoes and many others.
I make it from scratch in order to avoid the added refined sugar, citric acid and all the other unwanted ingredients I see in store bought varieties. It is easy to make once you find your pomegranate juice. If you are lucky enough to have about 8 large fresh, ripe pomegranates, you can make your own juice by blending the seeds and pouring it through a fine sieve.
As pomegranates are usually costly and extracting the seeds can be a time-consuming, messy affair, it is easier to start with juice from a fresh juice establishment or commercially bottled provided it is pure 100% pomegranate juice with nothing added and not made from concentrate. It is available but you may have to look; it is worth the effort. A litre of juice with make about a cup of pomegranate molasses and it will last for up to a year in a sterilised jar in the refrigerator. A little goes a long way and adds a tangy, sweetness that elevates every dish!
Pomegranate Molasses
Ingredients
1 litre of pure 100% pomegranate juice (not from concentrate and no additives etc)
1/2 cup raw honey
1/4 cup freshly squeezed lemon juice
Method
Add all the ingredients to a pot and bring it to a boil stirring occasionally. Reduce to a simmer, stiriring every once in a while to keep the sugars from forming on the bottom of the pan, for 45 minutes. A lot of the liquid will evaporate. Turn the heat down just slightly to a low simmer and conintue to cook for 15 minutes still
stirring.
Put a pot of water on the stove with an empty, clean jar and bring to a boil. Boil for about 5 minutes. Remove with tongs and place on the counter to air dry. Turn off the heat and put the lid in the hot water for several minutes. Place the lid on the counter, inside facing up to air dry.
When the pomegranate molasses has cooked for an hour, dip a spoon in and it should come out coated. Turn off the heat and let stand for 15 minutes.
Pour the liquid in to the sterilised jar and seal the lid securely. Allow to fully cool on the counter. Label and store in the refrigerator.