Used in Middle Eastern, North African & Mediterranean cuisine, pomegranate molasses gives a sweet, sour note to dishes.
Whilst it is becoming a more popular store cupboard ingredient, it’s not always widely available in this country. However, it’s really quick, easy and cheap to make your own.
1 bottle pomegranate juice
Juice of 1 lemon
- Tip the juice into a wide, shallow pan, add the sugar and lemon juice. Stir over a low heat until the sugar has dissolved.
- Bring the liquid to the boil and simmer until reduced by half.
- Allow to cool for 10 minutes, before pouring into a sterilised bottle and capping.
- Once cold, keep in the fridge and use within 6 months.
Watch the video to see how it’s done.
Four Ways to Use Pomegranate Molasses
- As a dressing – Use it in the same way as balsamic vinegar, just drizzle over salad, any Middle Eastern style dip or fresh fruit and ice cream for a sweet tang.
- In a marinade – Mix with garlic, ginger, ground cumin and ground coriander and enough oil to make a marinade to rub over meat. From whole or jointed chicken, lamb or pork chops and steak, either roast in the oven or cook for a few minutes each side under a medium grill for succulent juicy meat. Barbecuing also works, but watch the marinade doesn’t burn too quickly.
- Cocktails – Use as a cordial and dilute into gin or vodka based cocktails, jazz up Prosecco or mocktails.
- In casseroles – particularly good in tagine style casseroles with chicken, lamb, beef or game. a few spoonfuls adds depth of flavour and a sweet, sour tang.