When I was researching recipes for something I could use leftover pomegranate juice in, I came across Muhammara. Muhammara is described as a Syrian Roasted Red Pepper Walnut Dip and it’s made with red peppers, walnuts and … pomegranate molasses. According to The Food Lover’s Companion, the pronunciation is: [moo-hahm-MRAH] with the emphasis on the last syllable. It’s a nice addition to, or substitution for traditional hummus.

Now, if you can’t find bottled pomegranate molasses – don’t despair. I have yet to find bottled pomegranate molasses in my local grocery stores either and that’s why I’m going to show you how easy it is to make it yourself! In fact, if you have ever made my Quinoa Veggie Burger with Pomegranate Molasses, you’re already ahead of the game with this recipe.

It’s simply pomegranate juice, lemon juice and sugar placed in a sauce pan and boiled gently until it reduces by half. Keep a close eye when it starts to reduce, it goes fast at that point. Depending on how much you make, it can take nearly an hour but it should be thick and syrupy and dark red. Sooooo good. Lick the spoon good! 🙂

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