Dining and Cooking
Seafood Dishes

Pomegranate Molasses; Must try sweet & tangy sauce



Pomegranate Molasses is an essential ingredient of many Middle Eastern cuisines and in particular Levantine countries. It has a sweet and sour tangy pomegrante flavour, that is used to add brightness, sourness and sweetness to many dishes. Making it is extremely simple and I will show you how to do it and use it in your every day cooking.
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00:00 Intro
00:24 What is pomegranate Molasses
01:58 How to juice a pomegranate
05:03 Making pomegranate molasses at home
06:09 How to use pomegranate Molasses
07:26 Conclusion
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Ingredients – per 250ml (8.25 fl oz) of molasses:
1000-1250 ml (33 – 41fl oz) Pomegranate Juice
45 ml (2.5 Tbsp) Lemon juice
50g (1/4 C) Sugar (Optional, if you don’t use it, you may need to reduce the molasses to less than a quarter of the original volume. This helps to thicken and sweeten the juice)

Scale the ingredients up as needed for the amount you want

Per large 500g (17.5 oz) pomegranate you can expect to get around 350g (12.25 oz) of Fruit. From that 350g of fruit you will get about 200ml (6.6 fl oz) of Juice. So for 1L (33 fl oz) of pomegranate juice you will need about 5 Large pomegranates.

Chicken wing glaze:
4 Tbsp Pomegranate Molasses
1 Tbsp Lemon Juice
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Chilli flakes
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Directions

To remove the pomegranate fruit:
1. Use a knife to score the skin of the pomegranate, going all the way around the middle of the fruit
2. Pry the two halves apart with your fingers
3. Hold one half and then pull two opposing sides of the pomegranate away from each other, rotate and repeat with the whole thing
4. Hold the pomegranate half upside down over a bowl, and then hit it repeatedly with a heavy object until all the seeds have come out of the section you were hitting
5. Rotate and repeat till the entire half has been emptied
6. Repeat with the second half, then pick out any large pieces of pith
7. You can now add water (optional) to the bowl and then skim off any pieces of pith which float
8. Drain and the pomegranate is ready to use

To Juice the pomegranate:
1. Add the fruit to a blender, food processor or juicer, and process into a liquid
2. Strain the juice using a cheese cloth or strainer, making sure to remove all pulp and seeds

To make the molasses:
1. Add your juice to a large pot over a medium low heat, add in the lemon juice and the optional sugar
2. Optionally skim off any floating funk once it comes to a simmer
3. Allow it to simmer for a few hours, until the juice is reduced to a quarter of its original volume
4. Check that it has reached a syrupy texture, by coating a spoon in the molasses and blowing on it to cool it down
5. Remove from the heat once syrupy and pour into a jug or bowl
6. Once it has cooled a little, pour it into your jug or container and allow to cool completely to room temperature before using

To make the wing glaze:
1. Combine the ingredients together into a thick glaze
2. Brush onto your wings, then bake for 5 more minutes

24 Comments

  1. Middle Eats

    Hope you found this pomegranate molasses tutorial useful!
    If you have any ingredients you'd like me to cover on The Middle Eastern Pantry in the future then let me know, and if you want to see more spillage disasters, then consider supporting the channel and becoming a Patron .
    https://www.patreon.com/MiddleEats

  2. ankushbhargav

    Great teaching 👍 👏 👏👏👏👍
    Great love and respect from INDIA 🇮🇳 🇮🇳🇮🇳🇮🇳🇮🇳

  3. Seth Rivers

    Thanks, Obi! I'll be adapting this technique today to deal with several pounds of mountain cherries. With some luck, I'll even get a result that's close enough to pomegranate molasses that I can use it in some recipes as a different-but-still-good substitute- will keep you posted…

  5. Greg Johnston

    Thanks!! I'm using store-bought pomegranate molasses and going to try the wings, from there I might try the homemade way 😀

  8. Samia S.

    Thank you for this great tutorial!
    I’ve just finished bottling my pomegranate molasses!
    Delicious!!! 😋😋😋
    This morning, I bought 3 liters of freshly squeezed pomegranate juice. I followed your instructions to the letter. 3 liters of juice yielded about 700 ml of molasses. The fruit stand I got the juice from carried also jars of molasses and jam. I’m glad I didn’t buy theirs and made my own. Mine is fruitier and tangier.

  14. Seaweed Eater

    Bought a bottle once for a recipe and then it sat sadly at the back of the cupboard as I didn’t know what to do with it. What a wasted opportunity.
    Thanks for the info Middle Eats

  17. fatima alkooheji

    If your clothes got fruit stains or pomegranate stain .. it’s so easy to remove all you need is to put it in hot or boiling water till it gets removed( you can rub it under water after it becomes warm)

  18. reybati

    Hi middle eats. I am unsure if you read this but I thank you very much. This video is probably singlehandely going to change my life. Its going to have a big impact. Thanks.

  20. Brooke McDonald

    Hi everyone,
    If pomegranate molasses/juice is too expensive in your area or not available, you can make a somewhat similar alternative if you have the following ingredients in your house:

    -A bottle of red wine
    -2-4 tablespoons of strawberry jam
    -3-8 tablespoons of Cherry "paste" : Fresh cherries that you have halved, pitted, and
    have cooked down in a sauce pan for about 30 minutes or so, until most of the water/juices are gone.
    -2-4 tablespoons of sugar

    This fruit is what was in season in my area. I always also have a bottle of cheap $4-$6 wine on hand for cooking meats (Italian/French cuisine).

    Steps:

    1) Use 3/4 to a whole bottle of red wine
    2) Boil on medium or medium high, stirring every 10 seconds or so, until it is reduced to 1/3-1/5 of its actual size. This takes the longest, about 40-60 minutes.
    3) Add the cooked down cherry paste, add the sugar, add strawberry jam
    4) Stir until the sauce thickens and coats the back of a spoon.

    The interesting thing here, is that the wine adds a bitter layer of woodsy notes/complexity, and the strawberries add some fruitiness to it.
    The cherries also help sweeten it a bit, and also adds another dimension. The sugar helps balance the sour wine.

    So now what I have now is not quite as bright or fruity as a pomegranate molasses, but has a similar flavor profile:
    -Sweet
    -Sour
    -(some) brightness/fruitiness
    -and additionally, some bitter, oak-like notes

    Basically, all pomegranate molasses is, is a pomegranate juice reduction.

    I'm sure an even more budget friendly version would be to use cranberry juice, strawberries, some balsamic vinegar, some sugar, and cook it down. Will try that one next.

  21. Piyush Sharma

    I thought this is something different but it seems like I have already made something similar to this.
    I have made fruit syrups by using mango or litchi or green mango instead of Pomegranate. Was curious of knowing about Pomegranate Molasses after watching "shelbyscanada" Shawarma!

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