Pomegranate molasses

Sweet and tangy pomegranate molasses is an essential and transformative ingredient in Middle Eastern cuisine. It's used in a variety of recipes and adds a bright, tangy and sweet flavour, which is often the perfect contrast to warm spices. It may not always be easy to find depending on where you live, so I'm going to walk you through how to make it at home.

This recipe yields about 1 1/4 cups of pomegranate molasses.

Make your own sour pomegranate molasses with only one ingredients: Fresh pomegranate juice.

This Pomegranate Molasses Roasted Brussels Sprouts dish impresses at every Thanksgiving. They embody sweet, tangy, delicious perfection. It's an amazing vegetable side to serve all season, and these always get zillions of compliments! One of the best Thanksgiving side dishes you’ll find.

My oven roasted pomegranate chicken is a Persian dish with juicy chicken in a thick, cardamom spiced pomegranate sauce. Made in 30 minutes!

Pomegranate molasses is used in sweet and savory recipes in many Mediterranean, Middle Eastern and North African cuisines. Easy recipe!

This super easy pomegranate molasses recipe is a great way to add middle eastern flavor to your savory recipes and desserts. It takes just 3 easy ingredients and a bit of time to create a rich, dark, sweet, and tangy pomegranate molasses that can be added to roasted meats and veggies, drizzled over cakes, cheesecakes, ice creams, and more. Get the tips on how to know it’s done at the blog and enjoy it from the fridge for up to 6 months!

Pomegranate molasses has become one of my favorite ingredients, but it’s a tricky one for many people. Perhaps you, like our assistant editor Ariel, bought a bottle to make one recipe, such as muhammara, and now you’re wondering what else to do with it. Ariel has been after me for months to write down a list of more ideas for pomegranate molasses.

It's easier than you might think to make homemade pomegranate molasses, an essential ingredient in many Middle Eastern cooking traditions. Here's how to make it in case you can't source it from a specialty supermarket.

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