Main Course
Homemade Pomegranate Molasses
Ingredients
- 1 litre pomegranate juice
Method
- Pour the pomegranate juice into a large saucepan.
- Place the saucepan over medium heat and bring the juice to a gentle boil.
- Reduce the heat to low and simmer the juice uncovered for about 1.5 to 2 hours, or until it has reduced to a thick syrupy consistency. Stir occasionally.
- Keep a close eye on the juice as it reduces to avoid overcooking or burning. The timing may vary, so adjust accordingly based on your desired thickness.
- Once the juice has reached a syrupy consistency, remove the saucepan from the heat and allow it to cool.
- As the pomegranate molasses cools, it will thicken further. Once completely cool, transfer it to a clean glass jar or bottle with a tight-fitting lid.
- Store the homemade pomegranate molasses in the fridge. It can be stored for several months.
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