Pomegranate molasses adds a sweet, puckery tang (in a good way) to every dish it touches. Try it in salad dressing, as a glaze for roasted vegetables, in a marinade, and even drizzled on oatmeal. Recipe slightly adapted from Alton Brown.
Place all the ingredients in a heavy-bottomed saucepan. Over medium heat, cook, stirring occasionally, until the sugar completely dissolves.
Reduce the heat to medium-low and cook for 70 to 80 minutes, or until the mixture is the consistency of thick syrup. Allow to cool for 30 minutes and then transfer the molasses to a glass jar to cool completely. It will keep, covered in the refrigerator, for up to 6 months.