Pomegranate Molasses + Breakfast Two Ways

Pomegranate Molasses

Happy New Year! Six days into January is perhaps a little late off the mark to be saying it, but this is my first post of 2014 and I’m excited to be back, so here’s to spreading well wishes all round.

Pomegranate Molasses

After a week of overindulgence – both in terms of family time and food – we decided to extend the suspended reality of the Christmas season with a little trip to Barcelona. The weather was beautiful, the food incredible and the happiness of our first trip for two as a proper married couple – rather than honeymoon newlyweds – unlimited.

Pomegranate Molasses

On New Year’s Day, we headed to the hills outside Barcelona, sat in the sunshine looking out over the city and talked resolutions. Big picture, exciting stuff like career opportunities, upgrading where we live and whether it might be time to think about extending our family of two.

Alongside these big resolutions, there will be little things: smaller projects, plans and intentions that can be incorporated into our everyday lives. Carnivorous Husband wants to be able to walk on his hands (yes, really), there are yoga moves I’d like to master, household tasks and, of course, more food-based ideas than there will be days in the year.

Pomegranate Molasses

One intention is to try to post a few more savoury recipes. Sweet stuff is always popular with readers, often easier to photograph and less likely to go cold. It puts smiles on peoples’ faces, has a sense of occasion and is something I absolutely love to make. But of the 21 meals we eat each week, desserts and treats make up the minority, so it’s high time I shared a few more of my favourite savoury recipes too.

Because old habits die hard, I’m easing into this resolution with a savoury-sweet recipe this week. Rich, sharp, pomegranate molasses works wonderfully in anything from breakfast through salads to main courses and desserts. Making it yourself might seem like a faff, but the result is so fresh and full of flavor and the ruby red juice so beautiful as it reduces, this recipe is absolutely worth it.

Pomegranate Molasses

Here’s hoping 2014 brings you everything you work for, everything you wish for and more. If you’d like to raise a toast, this molasses also tastes delicious in a champagne cocktail . . .

Pomegranate Molasses

Pomegranate Molasses + Breakfast Two Ways
(makes about 175ml)

There are numerous tips for de-seeding pomegranates around the internet, the best of which I’ve found being to break the fruit open, give each half a gentle squeeze then tap out the seeds using a wooden spoon. In this recipe, it doesn’t matter if a few seeds get squashed as they’re ending up as juice anyway, but try not to mix them up with the white pith which can make the molasses a little bitter. The honey is entirely optional: if your poms are heavy and ripe, you may well find them sweet enough already.


5 large pomegranates
Juice 1/2 small lemon
2 tsp honey (optional)


Preheat the oven to 180 degrees C. De-seed the pomegranates (see headnote) into a large bowl. Pick out any excess pith then give the seeds a really good squeeze to get as much juice out as possible. Press through a mesh sieve into another bowl, extracting as much juice as possible, then whisk  in the lemon juice and honey (if using).

Pour the liquid into a medium sized baking pan and bake in the centre of the oven until the liquid is reduced to a thick syrup, stirring occasionally, about 75 minutes. The consistency you’re looking for is a little looser than runny honey as the molasses will firm up slightly in the fridge.

Remove pan from the oven and scrape the molasses into a sterilized container. Will keep in the fridge for at least one month.

Breakfast Bowls

A little bit sweet

Toast sesame seeds with a little honey and sea salt. Swirl pomegranate molasses into a yoghurt (I like thick Greek or sheep’s milk). Mix pomegranate seeds with chopped mint then scatter over yoghurt along with the toasted sesame seeds.

A little bit savoury

Roast aubergine halves with olive oil, paprika and salt. Mix cooked quinoa with chopped parsley, red onion, radishes, garlic and olive oil. Spoon into a bowl, add the roasted aubergine and top with a dollop of yoghurt. Sprinkle with pomegranate seeds and chopped mint then drizzle with pomegranate molasses. (Aubergine for breakfast? Why not? It works wonderfully with these flavours and makes a change from the usual oatmeal or eggs).



Filed under Recipes

49 responses to “Pomegranate Molasses + Breakfast Two Ways

  1. Your photos are always so gorgeous! Keep reading about pomegranate molasses – v on trend. Lovely looking recipes.

  2. I’ll have a bowl of that yoghurt thanks -welcome back!

  3. Gorgeous pics and you’ve reminded me that I’ve been meaning to make pomegranate molasses myself. The shop bought stuff is very sweet.

  4. I’m loving pomegranate molasses at the moment. Your two breakfast ideas are beautiful although I’m not sure I could do eggplant for breakfast.

  5. “more food-based ideas than there will be days in the year” – I hear you! Looking forward to a fun- and ideas-filled 2014.

  6. Amy

    Woo for featuring more savory recipes! I’ve been waiting for this day. 😉 Can’t wait to see more.

    • Thanks Amy! I think my husband is worried I’m going to start stealing away his dinner to photograph but have promised I won’t let it affect what we eat (and the temperature we eat it at!).

  7. I love this! I’ve been finding pomegranate molasses difficult to source, it never occurred to to make my it myself. I will be making this, thank you!

  8. Love pomegranate molasses and keep meaning to try and make my own… maybe this year. 🙂

  9. Your trip to Barcelona sounds fabulous! Love the aubergine recipe idea – similar to an Ottolenghi one that I make all the time and is just delicious. I’ve never thought of making my own pomegranate molasses but that’s a great idea for when pomegranates are everywhere and cheap, like now – I imagine the homemade version is probably fresher and nicer for breakfast than the very dark, sharp stuff from a bottle.

    • Barcelona was AMAZING. If you ever need any restaurant recommendations, I have a few firm favourites 🙂 This is definitely only worth doing when pomegranates are cheap and ripe and full of juicy seeds.

  10. I love the photos of the pomegranates! I haven’t tried pomegranate in savoury dishes yet. I will have to do it!

  11. What a great way to use such a delicious ingredient! Pomegranate molasses are simply wonderful.

  12. Your photos are lovely, and I like the easing into savory recipes–why not eggplant for breakfast? I’ll keep this in mind for when I’ll have eggplant in the farm share, though sadly the pomegranates will be long gone. I wonder if I can freeze the arils and make it in the summer? Must investigate.
    The difficulty I have in photographing savory food, temperature and all aside, is that brown food is just very . . . . brown.
    Happy New Year!

  13. This looks wonderful! I love that you can use the molasses in so many ways. I’ve always avoided pomegranate but I might just get over my laziness and give it a try finally. Happy new year

  14. Oh my, I have never thought to make my own pomegranate molasses. It’s so easy! Of course it is! The jarred variety I get isn’t 100% tasty, so now I know why. Thanks for the inspiration!

  15. Golly – this looks divine.
    Can not wait to see what else you dish up!

  16. Happy New Year! And what a wonderful way to start it…
    Pomegranate mollasses is great with roast chicken too – you can use it to make a sort of marinade that you smear all over the chicken before roasting it. The skin comes up wonderfully crispy and ever so slightly sweet. There’s another savoury one for you 🙂

  17. Welcome back! I’m glad you had a wonderful trip to Barcelona; I can’t wait to see what 2014 has in store for you and excited to see what delicious treats you’re planning to share with us! xo

  18. Lovely idea Kate, I use loads of pomegranate molasses, will give your recipe a whirl x

  19. Pomegranate molasses sounds very interesting, can’t wait to try.Thanks!

  20. Brilliant! We ate this all the time growing up in a Middle Eastern home – I just love it and as you said, it can be used in so many ways. Fabulous you’re making it at home yourself.

  21. I just stumbled across your blog and love it! Barcelona and the surrounding country-side is beautiful, and your New Years day sounds just perfect. As does this pomegranate molasses, I have been wanting to make this for years and now that I have a recipe here in front of me and some pomegranates in the kitchen, there’s no excuse not to really is there! Happy new year 🙂

  22. Delish! This land where sweet and savory meet, is where I like to live. I love that you make your pom molasses in the oven – brilliant! I’ve always gone stove top and the timing is tricky.
    Wishing you and your husband a fantastic 2014. I love hearing all of the hope and possibility of newlyweds – makes me smile!!

  23. This looks divine! I’m a big fan of pom molasses, but have never tried making my own. I’ll definite be having a go!

  24. Pomegranate molasses is definitely one of my favorite condiments, yet I’ve never made it myself. And I am definitely a fan of savory breakfasts—in fact, I prefer them to sweet ones. Your eggplant dish is right up my alley.

  25. Beautiful photos and that shot of molasses with the yogurt looks amazing and delicious!

  26. What a wonderful recipe – it never occurred to me to make my own pomegranate molasses (maybe the price of pomegranates put me off?). A pity really, my boyfriend’s mum has a tree in her garden which has given us a steady supply of deliciously ripe fruits over the last few weeks, wish I had saved a few to make this! As much as I happily buy pomegranate molasses, I do find the sweetness and acidity really vary from brand to brand which is annoying when you cannot get your hands on your favourite brand.

    I would love to hear your Barcelona recommendations as well – although I have been a feww times, my last trip was a couple of years ago and it would be good to update my list of places to go and eat!

    All the best for 2014 – I certainly cannot wait to see what delicious recipes you will share with us over the coming year!

    • Yes, it’s definitely only worth making if you can find good quality, cheap poms that are full of fruit.
      Tips for Barcelona? My favourite tapas is Lolita Taperia – tiny, modern and really fun with an amazing list of their own brined anchovies, olives etc. Also Tickets for showmanship and Pakta, the fusion restaurant by the same people. Cal Pep was really fun and beautifully fresh fish – next time I think we’ll ask for smaller portions so we can try more things! And Can Majo by the seaside is lovely for fish and really fresh paella. If you’re feeling green, Teresa Carles does great veggie food and smoothies – perfect breakfast before a big tapas lunch! Hope that helps 🙂 xx

  27. Happy New Year to you too! I love pomegranate molasses… have made it at home a few times and always have a bottle in the kitchen. Great, great ingredient… I couldn’t agree more.

  28. Looks yummy. I have been trying to get more pomegranate into my life ever since I found out how healthy it is. This is going to be a very useful recipe

    • Pomegranate is sooo good for you – full of antioxidants and totally delicious too. I used some of the leftover molasses to roast squash and fennel with a little oil, garlic and dijon mustard last night – was amazing 🙂

  29. What a beautiful way to ease into the year ;D Happy New Year to you as well!

  30. Barcelona sounds like a fantastic way to see in the new year! these photos are gorgeous!

  31. Caroline @ The Patterned Plate

    Oh fabulous! I love pomegranate molasses and go through bottles of the stuff here in Doha. Never made my own though. I want to, but then I get them so easily! Laziness I tell you. You however, seem happy and fired up for the year ahead! Happy New Year!

    PS: Have you tried Ottelenghi’s Zaatar and Pom Molasses Roasted Aubergines…slobber.

  32. I never thought making pomegranate molasses would be so easy! Loved the photos and this looks worth a try. Also, I know what you mean about less sweets, I feel the same about my own endeavor.

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