This Sugar-Free Pomegranate Fig Dressing is the older and more sophisticated cousin of our Sugar-Free Pomegranate Dressing. Deeper and more complex, it is sweetened entirely with figs, which provide a rich flavor and texture while balancing out the lemon juice and pomegranate molasses. This dressing goes perfectly with our Persimmon Salad and is also an excellent marinade and glaze for pork.
Pomegranate molasses is very simple: reduced, unsweetened pomegranate juice. You can make it yourself in about an hour by bring a bottle of unsweetened pomegranate to a gentle boil, then simmering until reduced to a thick syrup. The syrup can be refrigerated up to three months in a glass container or divide into one-tablespoon portions in an ice cube tray and freeze. Frozen cubes can be stored up to a year. It is intensely flavored (so a little goes a long way) but does not add sweetness to a dressing or dish.
If you don’t feel like making it yourself, you can find pomegranate molasses in the middle eastern section of an international grocer or online.Print
Sugar-Free Pomegranate Fig Dressing
- 1 dried fig, fruit scooped out and skin discarded
- Zest of one lemon
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp pomegranate molasses
- 1/8 tsp dried rosemary
- Pinches of ground cinnamon, salt, and ground black pepper
- Add lemon zest and fig to a small bowl and mix together with the back of a spoon or rubber spatula. The fig will be very sticky and thick. Slowly add the lemon juice and continue working the mixture together to form a thinner paste. This prevents lumps of fig in the dressing.
- Add the fig paste and all other dressing ingredients to a bullet blender or mason jar and pulse or shake until well combined.
Place dressing in an airtight container (preferably glass) and refrigerate until ready to serve.
Store in refrigerator up to one week, shake before serving.
Keywords: Pomegranate, dressing, salad dressing, sugar-free, gluten-free, fig