Pomegranates are really kind of a neat fruit - about the size of a grapefruit with a red, leathery skin and hundreds of little juicy, red seeds inside. If you've never tried one, just cut them in half, break into chunks and eat the red seeds over the kitchen sink. You can also sprinkle them on a green salad. Pomegranate molasses, used in Middle Eastern and Asian cooking is nothing more than the juice boiled down to a syrup.
5 – 6 pomegranates
2 tablespoons sugar
Extract juice from pomegranates (I use a hand juicer) into a saucepan. Add sugar. Bring to a boil, reduce heat and cook at a rolling simmer about 15 minutes, or until reduced and thick. Drizzle on grilled pork chops, chicken or lamb. Kind of sweet-tart and very different.