Pomegranate molasses

Pomegranate molasses is pomegranate juice that has been boiled down until it is thick, dark and syrupy. It is not molasses from sugar cane at all. It tastes sour first, then sweet, with a fruity, slightly tannic edge. It is used across the Middle East, especially in Syrian, Lebanese, Turkish and Iranian cooking.

How to use it

• Dressings. Whisk 1 tablespoon with 3 tablespoons olive oil, a squeeze of lemon and salt for fattoush or a grain salad. It also works in any vinaigrette in place of some of the vinegar.
• Dips. It is a key ingredient in muhammara, the red pepper and walnut dip served as part of mezze.
• Glazes and marinades. Brush it on chicken, lamb, salmon or roast vegetables near the end of cooking.
• Stews. It gives the Iranian walnut and pomegranate stew fesenjan its dark, tangy sauce.
• Drinks and desserts. Stir a little into sparkling water or drizzle it over yogurt and fruit.

Substitutes

• Balsamic vinegar reduced by half with a squeeze of lemon juice.
• Tamarind paste mixed with a little honey.
• Cranberry juice reduced with a little sugar and lemon.

To make your own, put 1 liter (4 cups) of pure pomegranate juice in a wide pan with 2 tablespoons of sugar and 2 tablespoons of lemon juice. Reduce at a gentle simmer for about 1 hour, until you have about 250 ml (1 cup) and it coats a spoon. It thickens more as it cools.

How to store it

Keep it in the fridge after opening. It keeps for many months. If it gets too thick to pour, stand the bottle in warm water for a few minutes.

Common mistakes

• Using it like a sweet syrup. Brands vary, and some are very sour. Taste before adding a lot.
• Boiling homemade molasses too hard at the end. It can scorch and taste burnt.
• Mixing it up with grenadine, which is a sweet bar syrup with little tartness.