Cooking
Substitute for Pomegranate Molasses
Out of pomegranate molasses? Simmer 4 parts pomegranate juice down to 1, or use balsamic reduced by half; tamarind with a little honey suits stews and glazes.
- vegetarian
- vegan
- gluten free
Quick answer
Out of pomegranate molasses? The most versatile swaps:
- 1
Reduced pomegranate juice (homemade)
4 tbsp juice simmered down to 1 tbsp, plus a squeeze of lemon
- 2
Balsamic vinegar, reduced by half
2 tbsp balsamic simmered to 1 tbsp
- 3
Tamarind paste + honey
1 tbsp tamarind paste + 1 tsp honey for 1 tbsp
Pomegranate molasses is pomegranate juice boiled down to a dark, pourable syrup. Its job in a recipe is sourness with a fruity depth and enough sugar to round it, plus some body that helps a glaze cling or a dressing emulsify. A replacement needs both the acid and the concentration; something just sweet or just sour leaves the dish lopsided.
Dressings and dips
Fattoush, muhammara, and grain or bean salads use it raw, where its fruitiness is easy to taste. Reduced pomegranate juice is the closest match, since it is the same thing made at home: simmer a cup of unsweetened juice gently until about a quarter cup remains, then add lemon. For a fast dressing, honey with lemon juice whisks straight into the oil and does the job when the molasses is one of several flavors.
Stews, braises and marinades
Persian fesenjan and Turkish and Syrian meat dishes simmer it for a long time, which softens the acid and darkens the sauce. Tamarind paste with a little honey handles long cooking well and supplies the same brown color, although it nudges the dish toward South Asian flavors. In marinades for lamb or chicken kebabs, tamarind or a balsamic reduction both work at the same amount.
Glazes and roasting
On roast carrots, squash, aubergine, duck or salmon, the syrup has to be thick enough to coat and caramelize. Balsamic reduced by half or a reduced tart cherry or cranberry juice both reach that consistency. Brush them on during the last minutes in the oven; the sugar in any of these syrups scorches if it goes on at the start.
When not to substitute
Fesenjan is a walnut and pomegranate stew, and the pomegranate is half the name of the dish. Use reduced pomegranate juice here or make something else; balsamic or tamarind turn it into a different stew.
Grenadine, maple syrup and plain sugar syrup sometimes appear as swaps. None of them is sour, so they add sweetness where the recipe expects tartness.
Common mistakes
- Reducing juice at a hard boil. It catches on the bottom and tastes burnt; keep it at a gentle simmer and stir near the end.
- Over-reducing because it looks thin when hot. The syrup sets considerably as it cools and can turn to a stiff paste.
- Using sweetened juice blends. Pomegranate cocktail drinks reduce to a candy-sweet syrup with little tartness.
- Swapping tamarind concentrate for paste spoon for spoon. The concentrate is much stronger and makes the dish harshly sour.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Reduced pomegranate juice (homemade) CookingRaw & finishing | 4 tbsp juice simmered down to 1 tbsp, plus a squeeze of lemon | muhammara, fattoush dressing, fesenjan, glazes | This is how the real thing is made, so flavor and texture match closely. Bottled juice is sweeter than the sour pomegranates used in the Levant; lemon restores the tartness. It thickens more as it cools, so stop when it coats a spoon. |
| Balsamic vinegar, reduced by half CookingRaw & finishing | 2 tbsp balsamic simmered to 1 tbsp | roast vegetables, lamb glaze, salad dressing, drizzling | Dark, syrupy and sweet-sour once reduced, though it tastes of grape and wood rather than red fruit, and the sourness is sharper vinegar rather than fruit acid. A store-bought balsamic glaze works 1:1 but is usually sweeter; add a few drops of lemon. |
| Tamarind paste + honey Cooking | 1 tbsp tamarind paste + 1 tsp honey for 1 tbsp | stews, braised chicken, kebab marinades, lentil soups | Fruit-sour and brown like pomegranate molasses, with a date-like, earthier taste. Use the soft paste or pulp; jarred tamarind concentrate is several times stronger, so start with a third as much and thin it with water. |
| Unsweetened tart cherry or cranberry juice, reduced CookingRaw & finishing | 4 tbsp juice simmered down to 1 tbsp, sweetened to taste | glazes, dressings, duck, grain salads | Both have a red-fruit sourness close to pomegranate. Pure cranberry is very sharp, so a teaspoon of sugar or honey per tablespoon of finished syrup may be needed; tart cherry is softer and needs less. |
| Honey + lemon juice Raw & finishingCooking | 2 tsp honey + 1 tsp lemon juice for 1 tbsp | vinaigrettes, yogurt sauces, quick marinades | Gives the sweet-sour balance and some body, but no fruit depth or dark color. Fine where the molasses is a background note in a dressing; thin in a dish built around it. |
Substitute calculator
How much pomegranate molasses does your recipe call for?
- Reduced pomegranate juice (homemade)¼ cup pomegranate juice (before reducing) + ¼ tsp lemon juice
- Balsamic vinegar, reduced by half2 tbsp balsamic vinegar (before reducing)
- Tamarind paste + honey1 tbsp tamarind paste + 1 tsp honey
- Unsweetened tart cherry or cranberry juice, reduced¼ cup tart cherry or cranberry juice (before reducing)
- Honey + lemon juice2 tsp honey + 1 tsp lemon juice
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: pomegranatemolassesmiddle easterntartsyrup All cooking guides
Frequently asked questions
Is pomegranate molasses the same as grenadine?
No. Grenadine is a sweet bar syrup, today often just sugar, flavoring and red coloring. Pomegranate molasses is concentrated juice and tastes mainly sour. Grenadine in a dressing or stew makes it sweet with no tang.
Does pomegranate molasses contain any actual molasses?
No. The name describes the dark, syrupy texture of juice boiled down a long way. Some bottles are juice alone; others add sugar, lemon juice or citric acid, which is why brands taste noticeably sweeter or sharper.
How long does homemade pomegranate molasses keep?
Stored in a clean jar in the refrigerator, it lasts for weeks because the sugar and acid are concentrated. It stiffens when cold; warm the jar in hot water or stir in a few drops of water before using.
Can I leave it out of muhammara?
The dip still works, but it will taste flat and mainly of pepper and walnut. Reduced pomegranate juice is the best fix; failing that, lemon juice and a little honey or a reduced balsamic restore the sweet-sour lift.
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