Total Time
55mins
Prep 5 mins
Cook 50 mins

I made my own molasses for a vinaigrette recipe. The yield amount will depend on whether you are making syrup or molasses. Yields: 1 1/2 C syrup or 1 C molasses. Cooking time noted differs for both. Approx. 50-70 mins. Recipe courtesy Alton Brown, 2006

Directions

  1. For Syrup:
  2. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  3. Cook, stirring occasionally, until the sugar has completely dissolved.
  4. 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.
  5. 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.
  6. For Molasses:
  7. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
  8. Cook, stirring occasionally, until the sugar has completely dissolved.
  9. 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.
  10. Remove from the heat and allow to cool in the saucepan for 30 minutes.
  11. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Most Helpful

5 5

This can be used in so many recipes (great with pork), but we loved it with low fat vanilla ice cream. So easy and tastes better than store-bought. I went a little crazy on the lemon though, since we have Meyer lemons falling off our tree right now.