How to Make Pomegranate Molasses From Fresh Fruit or Juice

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How to Make Pomegranate Molasses From Fresh Fruit or Juice
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A vibrant color and flavor with no added sugar or other ingredients.

Simmering pomegranate juice on the stovetop reduces it without destroying the pigments that give pomegranate molasses its vibrant color and flavor.

Pomegranates are an important ingredient in Middle Eastern, Mediterranean, and Indian cooking.

Anthocyanins are heat-sensitive, and if they’re heated too much or for too long they’re destroyed, so paying careful attention to how high the temperature of the juice gets and to how long it’s heated will help produce a pomegranate molasses with a vibrant color and flavor.Most grocery stores near me carry both the fruit and pomegranate juice, and you can use whatever’s more readily available to you to make pomegranate molasses.

The first method I tried involved the oven: I placed the pomegranate juice in a glass dish and heated it in the oven at 350°F . After about an hour and fifteen minutes, the color started to turn brown due to caramelization, Maillard reactions, and the degradation of the anthocyanins, and the entire process took about 2 hours. I repeated the process using a 300F and 325F oven and, unsurprisingly, the cook time extended to 3 hours and beyond.

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