Pomegranates have been widely cultivated throughout the Middle East, South Asia and the Mediterranean region for thousands of years. Our Pomegranate Molasses – made by boiling down pure pomegranate juice into a thick syrup – has a highly individual sweet and sour taste, often used in Middle Eastern recipes. These molasses have a versatile and ‘ambidextrous’ sweet and sour taste, making them useful in both savoury and sweet dishes. Usefully, they have an 18-month shelf life when stored in a cool, dark place.

How do I use it?
In salad dressings
Use like balsamic vinegar, when you want a sweet slightly acidic flavour.
Use roughly 4 tablespoons of olive oil to 1 tablespoon of molasses and add a squeeze of lemon juice – if you want a wee bit more acidity. The dressing is particularly good for salads containing a little fruit – such as apple, pear or figs, and nuts – such as hazelnuts or pecans. The dressing could also be stirred through tabbouleh or couscous.
In glazes and marinades  Add to olive oil, yoghurt, garlic, oregano, salt & pepper to marinade fish, lamb, chicken or duck, before grilling. Or brush them over a roasting chicken for the final 10 minutes of cooking or pan fry duck breasts then deglaze the pan with a little stock and a splash of the molasses.
Use as a barbecue marinade. Mix 2tbs pomegranate molasses with, say, dark soy sauce, tomato sauce, honey, sunflower seed oil, mustard, garlic cloves, salt and black pepper. Heaps more options available online. Especially interesting with lamb and chicken.
In dips Add it to roasted nut or vegetable dips like baba ganoush, tabbouleh, or store-bought hummus – along with toasted pumpkin seeds.
Soups and stews Adds depth and richness to all kinds of soups and stews, even spaghetti bolognese!
Roasts
Baste roasting veg like pumpkin, aubergines, red onions, peppers or courgettes with pomegranate molasses, olive oil, thyme and crushed garlic. (This combo also works as a baste for roasting chicken.)
Mash Flavour a root vegetable mash of pumpkins, sweet potatoes and carrots by adding olive oil and cinnamon to pomegranate molasses.
Stir fries East Asian dishes combine sweet and sour flavours, so try adding a dollop of molasses along with fish or soy sauce and sesame oil to a stir fry of vegetables, noodles or meat.
Dessert A yummy flavouring for rice pudding. You can also add some molasses to a syrup to poach dark fruits such as quince, or dribble over vanilla ice cream, and sprinkle with crushed, roasted pistachio nuts.
Icecream or sorbet Drizzle some over vanilla icecream or fruit sorbet for a sophisticated middle-eastern flavoured dessert.
Cocktails Try pomegranate molasses instead of grenadine in cocktails, for a slightly sharper finish. Or add a spoonful to Prosecco for a fruity festive fizz.