10 min. 15 min.
My Publisher recently asked me to develop a recipe for a pomegranate project she is working on. Given the antioxidant nature of pomegranates and dark chocolate, I thought I’d make a suped up chocolate and pomegranate cake with a dark chocolate ganache, pomegranate molasses, and a pomegranate cream. The recipe was a success! However, I can’t post the recipe until the project launches in November.
For this chocolate cake recipe, I created a pomegranate molasses to really amp up the sweet-tart flavor that pomegranates have.
Most Americans have never had Pomegranate Molasses. But, in the Middle East and parts of Africa and Russia, pomegranate molasses is a common ingredient. Pomegranate molasses is a sweet-tart reduction of pomegranate juice with the approximate consistency of maple syrup. The recipe varies by country, but this is a recipe I love! It’s great in savory and sweet applications, and can be used in the same places where Balsamic Vinegar is used.
Because my recipe yielded a lot of extra pomegranate molasses, I decided I needed to create a sweet dish to compliment the tartness of the molasses.
I just created a delicious vanilla and almond rice pudding topped with sweet-tart pomegranate molasses. I’ll post the recipe tomorrow!
For now, here’s the Pomegranate Molasses recipe.
Pomegranate Molasses Recipe. yields approximately 1/2 Cup
2 cups of 100% pure Pomegranate Juice
1/4 Cup of granulated white sugar
1/2 tsp lime (or lemon) juice
1. Combine the pomegranate juice, sugar, and the lemon juice in a medium saucepan and bring to a boil. Make sure to stir consistently to dissolve the sugar. Boil for 4 minutes.
2. Lower heat and allow mixture to simmer, stirring occasionally. Simmer for 30-40 minutes.
3. Your pomegranate molasses is done when it is reduced by about three quarters and is thick and syrupy. 2 cups of juice should reduce to ½ Cup of molasses.
4. Pour the pomegranate molasses into a sterilized bottle or jar with a lid that forms a tight seal. When the molasses is completely cooled, put the lid on the jar and place it in the refrigerator. This will keep for several months.