Name: Pomegranate Molasses
Total time: 1 h
Ingredients: 4 cups pomegranate juice; 2 tablespoons packed light brown sugar; Pinch table salt

Why This Recipe Works

We wanted to make our own pomegranate molasses out of pomegranate juice. To get the proper consistency, we simmered the pomegranate juice down with brown sugar and a pinch of salt until the mixture reached 235 degrees, the higher end of the thread stage in candy making, which is when syrup drips from a spoon and forms thin threads in cold water. This ensured that we got a bright, fresh-tasting syrup that had the perfect consistency every time.

Before You Begin

Reducing the pomegranate juice at a simmer, rather than at a boil, drives off fewer flavor compounds and results in fresher, more complex flavor. We suggest using a digital thermometer to get the temperature just right.

Instructions

Bring pomegranate juice, sugar, and salt to simmer in medium saucepan over high heat. Reduce heat to medium-low and simmer gently until mixture is thick and syrupy and registers 235 degrees, 45 to 55 minutes, stirring and scraping mixture from sides of saucepan occasionally. Let cool slightly before transferring to container. (Syrup can be refrigerated in airtight container for up to 1 month.)