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i’d like to know if lime juice/apple cider vinegar is an OK substitute. Cant get lemons here.
also, about how many pomegranates would I need.
Hi Karen, lime juice would be a good substitute for the lemon. For the pomegranate juice, it depends on the size of the pomegranates. We usually can get 1/2 cup of juice for every large pomegranate. So if you have large pomegranates, you should need 8 pomegranates for 4 cups of juice. If the pomegranates are smaller, you’ll need more.
Fantastic.. as per our tradition we like the Pomegranate Molasses has more Acidity than sweetness..shall I delete sugar or add more lemon Juice..Thank you forreplying
Hello Zouhair, good question! I haven’t tried experimenting with leaving out the sugar, but many people make pomegranate molasses without the addition of sugar or lemon. So, you might try just boiling down straight pomegranate juice and see if the result is sweet or tart enough for you. Add more sugar or lemon juice to taste.
FANTASTIC! Thanks so much!
Very good taste!
Just bought pomegranate molasses in Marks and Spencer, mind you cost £7, so expensive for a 250gm jar.
I’m just wondering..
Are you using fresh pomegranate or storebaught juice..
Last night I made pomegranate molasses trough an original recipe..
All it takes is just fresh pomegranate
Peel it juice it and cook it. .
No need for sugar or lemon juice.
Hi Sis, we have a pomegranate tree so we make our pomegranate juice fresh for this recipe.
Fyi. Persian stores sell two kinds of pomegranate molasses. A sweet one and a sour. The store/restaurant I buy has a kind woman who shared with me that frequently they mix the two for Fessenjoon. I make it and adore Persian cuisine.
hi i would like to know how long pom juice will last in fridge,It is a fantastic juice for well being.i am going to make molasses as well.im not sure if juice will oxcidide as i was told it might.regards kerry
Good question, we usually drink the juice before it becomes an issue. I don’t really know how long the juice would last. ~Elise
will the addition of lemon juice keep the pom molasses from oxidizing and turning brown for the whole time it is stored in the fridge,or for how many days or weeks?
Great question, I don’t know the answer. Might be a useful experiment, to make one batch with lemon juice and one without, and see what happens in the fridge over time. ~Elise
Hey Lydia! Great minds think alike. I was in Whole Foods Market the other day searching for Pom molasses. Could not find any until one of the store attendant sent me to the juice aisle. Suddenly it dawned on me if I can’t find pom molasses, hey why dont I make it and that’s exactly what I did. Isn’t that innovative or what.
Thanks for the recipe for the p.molasses.
Have a beverage from Terrene’s, St.Louis — calls for 1/2 oz p.molasses, 2 oz cranberry juice, 2 squeezed lime wedges, & 3 oz ginger beer, shaken with crushed ice – strain & pour into tall Collins glass, top with more ginger beer & garnish with lime. Found the beer in a large beverage store.
For genuine homemade pomegranate molasses, simply reduce pure pomegranate juice to a syrupy conistency. As lemon juice can turn bitter whence boiled, adding zest at the end of the cook cycle offers a safer alternative.
For a spicier (albeit adulterated) pom molasses, add cinnamon and star anise.
We keep homemade pom molasses in our refigerator for months on end with only the color changing from reddish to brown, owing to oxidation.
Online there are many lovely and good recipes for using the pom molasses in dressings, marinades, beverages and more.
Hmmmm. I am in the process of making the pom. molasses. However, it’s been cooking for two hours and it has not thicken at all; it has reduced to 2 cups from the original four but still runny. I thought maybe if I added some more sugar, it might thicken but no luck. I need this for a gourmet dinner tonight – help! Can anyone tell me how thick it is supposed to get. I don’t see any comments about that in any of the posting. Thanks!
I would turn up the heat and boil it harder so it would reduce faster. ~Elise
Pommegranites have only just recently hit our
shelves here, I love the sharp/sweet taste and
just recently we were visiting Turkey where in a
lot of places we were served tomato halves,
sprinkled with a little sugar and then just before serving them they would drizzle over a
bit of the pommegranite sauce. My daughter said
they use it a lot over there, and I have now
managed to source some here in New Zealand.
I have also sprinkled some of the seeds over
shredded lamb along with chopped mint, a
Nigella Lawson recipe but lovely all the same.
If you want to recommend anything for juicing pomegranates, THIS IS THE TOOL!
It is an antique/vintage Wear-Ever aluminum press. You can find them on E-Bay for around $5.00 to $10.00. Any other way to juice a quantity of pomegranates is just TOO hard. I can do about 3 Gallons per hour with this. After I collect the juice, I refrigerate and then carefully decant/strain through coffee filters. Wonderfully clear juice to make jelly, etc.
Note from Elise: Hi Jeff, we use a Wear-Ever press also, when we don’t want to do the extra effort of deseeding the poms by hand. Great device.
I made this today – only I cooked it for a little less time – and it turned out wonderfully – I could eat it with a spoon. :) Duck would be good with it too.
Thanks so much everyone for all of the tips. I have been looking for pomegranate molasses and thought I saw it at Trader Joe’s but couldn’t remember for sure. I went to a cooking class at Hip Cooks and we used some to glaze a pork tendorloin. I am also glad to know that they carry it at Surfas. Does anyone know if Whole Foods carries it? I will definately try to make it myself with Pomegranate juice from Trader Joes.
I took 5 chicken breasts and breaded them in bread crumbs then put grilled onions on top of them and added pineapple juice and pomegrate molasses. It was good, gave the chicken a new flavor.
Elise – I made pomegranate molasses recently myself, by simply slowly boiling a litre of good-quality pomegranate juice (from Azerbaijan), until there was just under 200 ml of thick, sweet-n-sour juice left. No sugar, no lemon (NB! the juice itself had no added sugar either!) Very nice, and I’ve been successfully using it in recipes asking for pomegranate molasses.
My Mom and I made Pomegranate jelly and didn’t want to waist the remainer of the pulp on the seeds. So we put seeds and more of the cleaned pomegranate seeds into a blender, poured into a culander and to our amasement We got the pulp and made Jam too. The blender dosen’t chop up the seeds, but just removes the fruit from the seed. Try it, Irma