Pomegranate molasses

Pomegranate molasses is a thick, dark, glossy syrup made by one of cooking's simplest reductions: pomegranate juice simmered down until the water boils away and what remains is a tangy-sweet, faintly bitter, almost wine-like concentrate the colour of old garnet. It is not a sugar molasses at all but a fruit reduction, sour-forward and deeply fruity, and it is the workhorse souring agent of the Levant, Iran, Turkey and the Caucasus — drizzled over grilled meats and roasted vegetables, stirred into muhammara and fattoush dressing, and spooned into stews to lend a dark, mouth-puckering tartness.