Once difficult to find in the United States, pomegranate molasses is now more readily available at specialty shops and supermarkets. Or you can make it at home with this simple recipe. Pomegranate molasses has many uses in traditional Mediterranean cuisine, but you'll find many new uses for it once you start experimenting with it: add a teaspoon of it to a vinaigrette, add a couple tablespoons to finish a lamb stew, use it as a glaze for chicken or other fowl like in this America's Test Kitchen recipe for Pomegranate-Glazed Roasted Quail.
1. Combine water and sugar in medium saucepan until sugar is completely moistened. Bring to boil over medium-high heat and cook until sugar begins to turn golden, 2 to 3 minutes, gently swirling saucepan as needed to ensure even cooking. Continue to cook until sugar begins to smoke and is color of peanut butter, about 1 minute. Off heat, let caramel sit until mahogany brown, 45 to 60 seconds. Carefully swirl in 2 tablespoons pomegranate juice until incorporated; mixture will bubble and steam. Slowly whisk in remaining pomegranate juice and lemon juice, scraping up any caramel.
2. Bring mixture to boil over high heat and cook, stirring occasionally, until tight, slow-popping bubbles cover surface and syrup measures 2/3 cup, 30 to 35 minutes. Let cool slightly, then transfer to container and continue to cool to room temperature. If you overreduce the syrup, you can slowly whisk in warm water as needed to measure 2/3 cup. Pomegranate molasses can be used immediately or refrigerated in airtight container for up to 1 month.
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