Spiced Pomegranate Molasses

Hello beautiful foodies! I have an amazing Fall/ Winter recipe to share with you all. I think pomegranate is such an underrated fruit, especially during this season. Every year I make spiced pomegranate liqueur which you can find the recipe here.

So I thought why not make spiced pomegranate molasses syrup. This syrup is so easy to make and I use star anise, cinnamon sticks, and cloves for the perfect Fall flavors. I hope you enjoy as much as we did, and you can use this syrup for sweet and savory recipes.

Some ideas:

  • Latte or teas infused with the molasses.
  • Pork loin with the pomegranate molasses.
  • Chocolate bark with molasses.
  • Cakes, cookies, and pancakes.

Preparing the Pomegranates

The hint to not getting pomegranate juice all over you.

Prepare the pomegranate juice. Take 4-5 pomegrantes and submerge each one under water. Gently score the pomegranate from the crown and make a sort of cross to pull the pomegranate apart in 4 sections. Once you gently open the pomegranate let the seeds fall in the bottom of the bowl. The white parts will more than likely float to the top of the surface so you can discard those. Strain the water and reserve seeds.

Place the seeds in a food proceesor or blender and blend until the seeds have been crushed. Use a fine mesh strainer and strain the juice in a bowl.

Time for the fun part!!

Spiced Pomegranate Molasses Syrup Recipe

Replace the cranberry sauce on your Thanksgiving table with this tasty molasses. ❤️❤️

Yields: 1 1/2 cups


  • 4 cups of pomegranate juice
  • 1/2 cup of organic sugar
  • 3 tablespoons of maple syrup
  • 1 lemon, reserve the juice
  • 2 star anise pods
  • 2 cinnamon sticks
  • 2 small cloves


  1. Place pomegranate juice in a medium pot over medium heat.
  2. Add the sugar, maple syrup, and lemon juice. Once the liquid starts to boil reduce the heat to low.
  3. Add the star anise, cinnamon sticks, and cloves. Let the mixture simmer a good hour or until you get the right amount of spice aroma to your molasses. I would taste a little to make sure it is exactly the right spice.
  4. Remove the cinnamon sticks, cloves, and star anise. Then test the molasses. Take a wooden spoon and gently dip the back of the spoon in the liquid. If the liquid coats the back of the spoon then it is ready.
  5. Remove from heat, and let the molasses cool down. Once it is cool store in a jar and place in refrigerator.


  1. I look forward to next autumn when I am in Crete and can pick my own pomegranates. I’ve always thought it such a waste to see so many of these fruits fallen and ignored so it will be fabulous to make my own molasses. X

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