Pomegranate Molasses

• Vegan
• Gluten free

• Produce

  • 4 cups Pomegranate, juice

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 3/4 cup Sugar

Found on omgfood.com

Ingredients

• 4 cups pomegranate juice
• ¾ cup sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

• In a 4-quart saucepan, heat the pomegranate juice, sugar, and lemon juice on medium-high and stir it occasionally, until the sugar has dissolved and the sauce has reached a gentle simmer (about ten minutes).
• Reduce the heat so that the sauce maintains a slight simmer (medium or medium-low, depending on your stove).
• Continue to let it simmer for 60-80 minutes, stirring every ten minutes or so, until the sauce has reached a syrup-like consistency and lightly coats the back of a spoon. It should be reduced down to 1 to 1¼ cups; if you measure the sauce and theres more liquid than that, continue reducing. Dont let it reduce too much or it will become too thick and harden when it cools.
• Remove from heat and let cool. You will notice the syrup has thickened after cooling.
• Transfer the molasses to a glass jar and store in the refrigerator up to one month.