Juice the pomegranates and lemon directly into a saucepan over medium high heat. Add the sugar and bring to a boil, stirring occasionally. 

Reduce the heat to medium-low and let simmer for 40 minutes, continuing to stir occasionally. It should slowly be getting thicker. 

Reduce the heat to low and continue to simmer and stir for another 20 minutes. To know that your molasses is done, dip a spoon into it and see if it coats the spoon. If it does not, continue to simmer and test the spoon until the molasses creates a coating.

Take it off heat and let it cool for about 30 minutes to 1 hour. It will thicken more as it cools. Pour it into an airtight jar.

Store in the fridge for up to 5 months.

Add to roasts, dressings, or desserts this holiday season.

Enjoy!

Tip: To easily juice your pomegranates, blend the seeds and strain the liquid.