Tart Pomegranate Molasses
Why This Recipe Works
Pomegranate molasses is a pantry staple throughout the eastern portion of the Mediterranean. Made by reducing pomegranate juice, this sticky syrup layers astringent, floral, and faintly bitter notes over a sweet-tart, fruity flavor. It can be whisked into vinaigrette, drizzled over vegetables, brushed onto roasted meats, or pureed into dips. Many recipes call for boiling pomegranate juice and a generous amount of sugar (and sometimes lemon juice) in a saucepan. We found that those syrups tasted too jam-like and required at least 20 minutes of cooking. We use only a small amount of sugar and no lemon juice. To speed up evaporation, we use a 12-inch skillet, which offers more surface area.