A Recipe For Pomegranate Molasses And What to Make with It - California Grown (2024)

FAQs

What can I use pomegranate molasses for? ›

For proper storage that allows the molasses to last up to a year, transfer the cooled molasses to a glass bottle or container and never allow anything non-sterile to come in contact with it. So, to use, pour it out of the jar or bottle rather than putting in a spoon, and always keep refrigerated.

Pomegranate molasses is used in Middle Eastern, African and Mediterranean cooking, usually to add a sweet and sour note to dishes. It is a syrup made by boiling and reducing pomegranate juice. It is easy to make or buy from Middle Eastern stores and some supermarkets.

In fact, pomegranate molasses is a particularly highly nutritious product since it is made by boiling down fresh pomegranate juice into a thickened syrup, and would therefore, depending on processing conditions, have higher mineral and antioxidant contents than fresh pomegranate juice (Yilmaz et al., 2007).

Pomegranate molasses can be stored in a cool dark place and consumed within 12 months of opening.

Similarly, homemade pomegranate molasses samples exhibited higher anti-diabetic activity using α-amylase and α- glucosidase inhibitory assays, noting that homemade samples were very close in activity to the reference standard acarbose; only 1.5 to 5 times (∼2.8 times) less potent than acarbose in activity against α- ...

The pomegranate molasses is both sweet and sour, and the acid in it will tenderize the meat. When ready to cook, take the meat out of the fridge, and season it with salt and black pepper.

It's a common ingredient in Middle Eastern cooking and can also sometimes be called pomegranate syrup. Despite it having “molasses” in its name, it's more sour than sweet. Pomegranate molasses is tart and tangy, with an underlying caramelized sweetness and almost musky depth.

Pomegranate molasses and pomegranate syrup are two different names for the same thing and are used interchangeably.

Pomegranate Molasses Dressing tastes like a more exotic and thicker version of Balsamic vinaigrette! Hailing from the Middle East, it's made with pomegranate molasses which is like balsamic syrup – thick, syrupy, sweet and tangy.

What was molasses used for in the old days? ›

Sugar cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods and an ingredient in brewing beer in the colonies.

Studies have shown that pomegranate extract, derived from pomegranate juice concentrate, may have antibacterial, antiviral, and anti-inflammatory effects and may promote wound healing and skin health [28,29].

Blackstrap molasses has a lead warning from the U.S. Food and Drug Administration (FDA) because the processing of molasses infrequently involves using a direct flame with coals that may contain a high amount of the caustic substance potash. The soil in which the sugar cane grows may also contain lead.

Pomegranate juice and molasses led to significant decreases in the weights (only 3% (PJ) and 1% (PM) weight accumulation, respectively instead of 20% for the control group after 8 weeks) also in the triglyceride and lipid peroxidase tissue levels in the heart, liver and lungs of the mice in the active intervention ...

Pomegranate molasses is tart and tangy, with an underlying caramelized sweetness and almost musky depth. It's an ingredient that's totally unique. If you've sipped pomegranate juice or popped a handful of ruby pomegranate seeds into your mouth, then you're familiar with the fruit's sweet-tart pop of flavor.

While its color is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts. Pomegranate molasses is an important ingredient in Middle Eastern cooking.

Pomegranate molasses is syrupy and rich, but even versions with added sugar are not very sweet. Instead it's tangy and a little musky with a depth of flavor that I usually associate with wine or concentrated meat drippings. This makes it invaluable anywhere you want to add a little depth or complexity.