Pomegranate Molasses: a Thermomix ruby reduction

Thermomix recipe pomegranate molassesIt’s been quiet on the blogging front, but things are always busy behind the scene at Super Kitchen Machine. Every day there are Kitchen Kits to send around the world, emails to answer, and recipes to test, re-test, and photograph. And then, once a month the mailman delivers a new book to review for alive magazine.

Recently I had the pleasure of reviewing “The Longevity Kitchen” by Rebecca Katz for alive. Katz writes about ingredients and recipes that really suit my lifestyle, so her book was a pleasure to explore. This is where, late one night between the covers, I first read about Pomegranate Molasses. For those of us with an affinity for molasses, who enjoy sweets with a bitter, sour, or savory edge it may not seem legit to refer to fruit juice thus reduced as ‘molasses’. I had to wonder if this might just be an artificially applied boutique term for pomegranate ‘syrup’. But no!  After making this recipe in the Thermomix  I came to fully appreciate the appropriate reference to molasses — though I still prefer to call this festive topping my Ruby Reduction.

pomegranate molasses in parfait glassWhat makes this work so well?
Pomegranate molasses has a certain depth or sharpness to it that is reminiscent of real molasses. Katz refers to the umami qualities of pomegranate, and the tanins therein. This goes a long way to explaining something rather nebulous. Pomegranate molasses is dark, thick, and edgy. And it’s definitely for people who like their sweets on the tangy side. Indeed, it’s just perfect for folks like us.

Not just for special occasions…
Pomegranate molasses is well placed in the middle and can swing both ways — towards sweet or savory. Think of adding it to breakfast pancakes, smoothies, home-made yogurt, or oatmeal. Drizzle over hot Moroccan-style chicken, roast duck, smokey pork, or grilled fish. Spoon it over ice cream or warm tea cake. In the photo above I used pomegranate molasses to elevate a parfait made of oven-roasted strawberries, Thermomix yogurt, basil-lemon curd (Tenina’s Citrus Curd recipe), topped with almond crisp. Also inspired by Kat’s book, this combination tasted even better than it looks!

4.8 from 6 reviews
Pomegranate Molasses: a Thermomix ruby reduction
by:
Cuisine: Thermomix
Recipe type: condiments
Ingredients
  • 1 litre pomegranate juice (so easy thanks to POM!)
  • 100 g. maple syrup
  • 25-30 g. fresh squeezed lemon juice
Instructions
  1. place all ingredients in the Thermomix bowl and cook 55-70 minutes/Varoma/speed 2, cap removed. Liquid will reduce greatly, and will thicken slightly on cooling.

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See 19 comments from people who cook with Thermomix:

  1. Tracy August 15, 2013 at 6:54 pm #

    I have just discovered pomegranate molasses and it’s delicioso!! I use mine in lamb koftas and also add a pomegranate molasses and lemon juice glaze to them as they are on the bbq. It takes cheap old lamb mince to another level. Finding this recipe has made my day! I no longer have to trek to the Mediterranean food store. You are very talented. Thanks :-)

  2. ThermomixBlogger Helene August 15, 2013 at 7:21 pm #

    Ahhh Tracy, thank you! I love your suggestion of making a glaze. I can almost smell these now, cooking on the bbq at your house. Wish I was there ;-)

  3. Cecilia Soto August 16, 2013 at 9:38 am #

    Dear Helene, I just recieveed my Dani Valent beautiful cookbook and there is an interesting recipe that calls for pomegranate molasses. I thought I had to write Dani herself. Your recipe comes most timewise! Thanks and keep the good work, I really enjoy it. Saludos desde Mexico.

  4. ThermomixBlogger Helene August 16, 2013 at 10:55 am #

    Hi Cecilia — thanks for visiting from Mexico! After reading your comment I ran to my copy of in the mix by Dani Valent to find the recipe you mentioned. Here is a link to that Beetroot, Pomegranate and Pistachio Salad by Chef Troy Payne. Oh, by the way, did you know there will be a new Thermomix cookbook by Dani Valent released in the next few weeks? Glad my recipe came at the right time for you. Cheers to you from Canada ;-)

  5. Cecilia Soto August 17, 2013 at 1:55 pm #

    Exactly, the beetroot, pomegranate and pistachio salad is the recipe. I’ll be waiting anxiously for Dani Valenti’s new book. I ordered In the Mix at ThermomixUK as Australia seemed too far away from Mexico. But one important thing for everybody to know is that I get most of novelties and news about the Thermomix through your blog, that’s the way i learned about Dani, about the superspatula, about Heston Blumenthal owning a TMX, etc.
    ¡Felicidades!

  6. ThermomixBlogger Helene August 18, 2013 at 7:07 pm #

    Cecilia! You are welcome to visit here ANY TIME ;-) Thanks so very much for your lovely comment, it really made my day! I do my best to keep up this work, but as you can see, my time for blogging is getting more ‘pinched’ :( I have so many ideas and not enough hours in the day to do everything. Your comment really made me smile. Thanks again, H.

  7. Mara August 20, 2013 at 2:12 am #

    I don’t know about this one, Helene, it looks really hard to make…

  8. ThermomixBlogger Helene August 29, 2013 at 3:08 pm #

    Ha ha Mara, your comment made me laugh out loud! I know, I know… it’s a bit of a tough recipe, but I think you can handle it ;-) xo

  9. Cookie1 November 22, 2013 at 12:11 am #

    Helene I made the Pomegranite molasses some time ago and have used it several times for Dani’s recipe. It keeps in the fridge well and it is amazing how many times you can use it.

  10. ThermomixBlogger Helene November 24, 2013 at 7:43 pm #

    Thanks for letting me know Cookie1 — great to hear you are enjoying having this on hand. I agree… once you make it, it’s easy to find ways to use Pomegranate Molasses :)

  11. Stacey December 24, 2013 at 3:27 pm #

    Can you use molasses instead of maple syrup?

  12. ThermomixBlogger Helene December 28, 2013 at 8:00 pm #

    Hi Stacey… I haven’t tried it with actual molasses, but my hunch is that even though the name makes it sound like you could… in reality the strong flavour of molasses might over-power the flavour of the pomegranate. That’s my guess, but feel free to try it and let us know how it turns out ;-)

  13. Larraine April 18, 2014 at 4:33 pm #

    I would like to make a syrup from the liquid after boiling quinces
    Any hint on what speed time and temperature? It is about a liter in volume. Thanks

  14. Olivia December 20, 2014 at 4:54 pm #

    Pete Evans (renowned Paleo and Clean Eating Chef) calls for pomegranate molasses in his Paleo Christmas Ham recipe. Its used as a major ingredient in the decadent glaze. I couldn’t find it in any shops I went to, but the juice was in handy supply. As an avid thermie user, I have decided to put it to use in this handy recipe! Thankyou for supplying this fab recipe which i sure will be used for years to come.

  15. ThermomixBlogger Helene December 21, 2014 at 10:20 pm #

    Lovely to hear from you Olivia. Great to know the recipe came in handy… I’ll be watching for more from Pete Evans — the ham sounds wonderful! Happy Holidays :)

  16. Louise December 22, 2014 at 2:26 am #

    Thanks Helene, love this simple recipe – I’m planning my Christmas food and have been asked to do the all time favourite beetroot salad, but saw that one of the variations says to add in a little pomegranate molasses. Sounds like a good idea to me as I was planning on sprinkling pomegranate on top any way!

  17. Tennielle December 24, 2014 at 5:53 pm #

    Hi Helene, as like Olivia mentioned above I too am making Chef Pete Evans Herb crusted and pomegranate leg ham for boxing day lunch. I almost gave up when I couldn’t find pomegranate molasses until I searched the net for suggestions and thankfully came across your recipe. It’s currently cooking away in the Thermie and smelling amazing. Cannot wait to try. Haven’t tasted it yet but if the smell is anything to go by will be delicious!!

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