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Nov 3, 2009 04:40 AM

What to do With Pomegranate Molasses [moved from Quebec board]

I actually have some pomegranate molassas. I bought it because it looked interesting but what do you all DO with pomegranate molassas??

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  1. here's what I am planning once I buy some:


    1. Walnut and pomegranate chicken (lots of recipes online)
      to flavour my gin & tonic

        1. re: missmasala

          Ditto on the fesenjan (walnut and pom chicken OR eggplant).

          I also recently added it to some vanilla cupcakes, and topped it off with an orange-blossom water buttercream frosting. I put a few pom. seeds on the top of the cupcakes. They were a big hit with my book club.

          1. re: anakalia

            Your cupcakes sound absolutely beautiful. But didn't the molasses make them a little sour? That's my memory of p. molasses from using it in a chicken dish once.

            1. re: karykat

              Thanks :) I think it might have made the cupcakes sour if I had used too much - I didn't end up having to use very much to give it a subtle flavor (I think about 1/3 cup, maybe a bit more than that...). I also think that the cupcakes were sweet enough to offset it... probably if you were making less sweet cupcakes it would be more problematic?

        2. I can't say I've tried many of the recipes on this blog, but my first reaction to this question was "search Taste of Beirut", and sure enough, she uses this in many of her recipes:

          7 Replies
          1. re: BernalKC

            Thanks all for the suggestions. I'm looking foward to trying out the molassas!

            1. re: rtms

              My favorite use for it, aside from maybe 1/4c in baked apples, is for Joan Nathan's Georgian Chicken.
              Since I can't remember quite everything to paraphrase, I'll just link you to the NYT recipe:
              Ok, so looking at this recipe, I see that it comes from the Glazers, not Joan Nathan, although she wrote the article that accompanied this back in '04 or '05.
              Anyway it's awesome. A bit sweet, a bit tangy.
              The main thing I'd very strongly suggest is that you let it simmer a LOT longer than the recipe says. I let this cook low and slow for probably 2hrs, sometimes more.

              1. re: brownie

                The recipe calls for pomegranate paste. Is that the same as pomegranate molasses or something thicker?

                1. re: cheesemaestro

                  i just use whatvere pom syrup i have on hand and it works fine. plus i think its tamarind paste?

                  1. re: cheesemaestro

                    My limited research indicates that pomegranate molasses is just pomegranate juice cooked down till it is syrupy. Presumably it could be cooked to a paste stage as well. There are variations in the preferred taste and consistency between Lebonon (the only type I've had), and Iran.

                    In the NYT recipe, both the tamarind and the pomegranate are diluted. I wonder, though, about the equivalence of
                    1/2 c pomegranate 'paste' diluted with 1/2 c water
                    1c pomegranate juice.

                    It is a pretty large recipe, 8 onions and 20 pieces of chicken. I don't have a good intuition as to how a 1/2 c of p. molasses will work.

                    1. re: paulj

                      In the interim since I posted my question, I found this old Chowhound topic:


                      Gotta love it! Sometimes I think that every possible food question has already been asked and answered on Chowhound!

                      1. re: cheesemaestro

                        So after buying, tasting, and experimenting with pom molasses, and reviewing the older thread above, and doing some web searches, I agree with rworange that pom molasses and paste are not interchangeable. Sounds like the paste includes the all or part of the seed where the molasses is a concentrate of the juice with no seed component.

            2. I use it to taste when I want tartness with a sweet, fruity background. And where the dark color fits. So it could substitute for balsamic vinegar, and flavored vinegars (such as raspberry).

              But start off using it sparingly (tea spoon at time) until you understand its character.

              1 Reply
              1. re: paulj

                <lightbulb!> I wonder if this could be incorporated into fowl gravy to lighten / brighten the flavors?

                My favorite turkey gravy uses a heavily reduced / caramelized fruit paste (pear/apple/persimmon) to add flavor depth and counter the gravy greasiness. I'm wondering if this could be a similar component, maybe with some other sweet element like a molasses? Might have to give that a test on a roast chicken before Thanksgiving... I've been in a bit of a rut with my turkey gravy for a few years now...