Pomegranate Molasses
 
 
Yield: 1 cup
Ingredients
  • 4 cups pomegranate juice
  • ½ cup sugar
  • 1 tablespoon lemon juice
Directions
  1. In a medium saucepan over medium heat combine all three ingredients. Cook over medium heat and stir occasionally until the sugar has dissolved.
  2. Reduce the heat to medium-low and continue to cook until the mixture has reduced to about 1 cup. The original recipe says this should take approximately 70 minutes, but it took about 120 minutes for me so watch it carefully since every stovetop is different. When the molasses is the consistency of a thick syrup it should be removed from the heat. It will continue to thicken as it cools so don't let it get too thick.
  3. Once removed from the heat let cool in the saucepan for 30 minutes then transfer to a glass jar to continue cooling. Once cool cover and store in the refrigerator.
Notes
Molasses will keep in a glass jar in the fridge for up to 6 months.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/12/10/pomegranate-molasses/