Homemade Pomegranate Molasses

A word about cooking times: In his instructions, Alton Brown says to cook the molasses for 70 minutes over medium-low heat. If I did this on my stove, I would end up with a big disk of pomegranate hard candy. I cooked the molasses for only 30 minutes on the low end of "medium-low", and allowed it to cool in the pan for 30 minutes. This gave me the exact consistency I wanted, somewhere between syrup and molasses. I'm including Alton's instructions here, but do check the molasses at the 30 and 50 minute marks to ensure you don't overcook the molasses.
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Author Karen Gibson


  • 2 cups pomegranate juice
  • 1/4 granulated sugar I used raw
  • 2 teaspoons freshly squeezed lemon juice


  • Add the pomegranate juice, sugar and lemon juice to a medium saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Reduce the heat to medium-low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time). It should be the consistency of thick syrup.
  • Remove from the heat and allow to cool in the saucepan for 30 minutes. It's ready for use in your recipe. To store, transfer to a glass jar and allow to cool completely before covering and stashing in the refrigerator for up to 6 months.