Step 1

In a 12-inch stainless-steel skillet or a wide 3-quart stainless-steel sauté pan, bring pomegranate juice to a bare simmer over medium heat (the juice will begin steaming and bubbles will form on the bottom of the vessel, with only a few breaking the surface). Reduce heat to medium-low to maintain a bare simmer and cook, stirring and occasionally wiping down the sides of the skillet with a silicone spatula, until reduced to about 2/3 cup (155ml) and juice has become syrupy enough to lightly coat the back of a spoon (a finger, when dragged through it, should leave a clear trail), about 1 hour 30 minutes; adjust heat as necessary to keep the liquid at a bare simmer the entire time without boiling.

Step 2

Remove from the heat, let cool slightly, then transfer to a clean, dry glass container and seal tightly with a non-metallic lid. Store the pomegranate molasses in the refrigerator for up to 6 months.