Step 1

In a medium pot over medium-high heat, bring the pomegranate juice to a boil. Decrease the heat to medium-low, so the juice is at a gentle simmer, and cook until it reduces by about three-quarters to about 1 cup, and is the consistency of light syrup — depending on the diameter of your pot, this can take between 1 and 2 hours. Adjust the heat as necessary to maintain a gentle, steady simmer and watch the pot carefully. You don’t have to stand over it for the entire time, but do not take your eyes off it for an extended period. Stir occasionally and remove any foam that may appear on the surface (this applies only for freshly squeezed juice).

Step 2

Remove from the heat and let cool, uncovered, completely. It will thicken slightly as it cools, almost to maple syrup consistency. Transfer the molasses to a glass bottle with a tightfitting lid and refrigerate until needed.

Step 3

NOTE: You can use freshly squeezed or store-bought juice for this recipe. If store-bought, use a good quality juice (100 percent pomegranate juice without any additives). If squeezing the juice fresh, run the arils through a traditional juicer or put them in a blender, but in either case, strain through a fine-mesh sieve before proceeding with the recipe. If using a powerful blender, such as a Vitamix, do not turn it to the highest setting, as that will pulverize the seeds and cause the juice to be bitter.