| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 1 1/2 cups syrup or 1 cup molasses |
Ingredients
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 232 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 0 g |
| Sugar | 57 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 23 mg |
Reviews
Shame on you Alton for not warning us that this could turn into a rock solid mess. Should have read the reviews while this was cooking….arghhh
Easier than I thought it would be!!
The tricky part, as several reviewers point out, is the tendency of the molasses to solidify upon cooling. After the lengthy and messy boiling down of Pom Wonderful juice, the molasses, transferred into a bowl, was nearly solid and barely tacky to touch. To rescue the situation, I warmed the bowl of molasses gently in the oven (not the microwave) until it melted again. Then into the cake batter it went, where it mixed well with the other cake ingredients and baked beautifully. Wow, it is one amazing cake, thanks to the special molasses. See Jason Schreiber, “Fruit Cakes for the Curious Baker” for that recipe.
Delicious!! Keep a close eye on it, the last 10 minutes it got thick quickly. I’m not sure I had it on the full time, went by volume (poured it into a Pyrex measuring cup to check) not how it looked. Using it for roasted carrots tonight.
Use this every year to create molasses for a turkey glaze. Works perfectly
Ended up as sweet Pomegranate juice – not thick at all. The ratio of juice to sugar doesn’t seem right maybe
grrr…..rock candy gotta try again
Ha ha, 5 mins doesn’t include the time spent prepping & juicing 5 kilos of pomegranates: sticky business
Complete and utter newb question: should I cover the saucepan as the molasses mixture reduces, or are there reasons not to?
Simmered until syrupy and reduced to 1 cup – took at least 90 minutes. As it cooled, it turned into molasses taffy. I will try once more.