Pomegranate Syrup

1. 1

   Pour the juice into a saucepan and bring to a steady boil over high heat. Decrease the heat to maintain a steady, low bubbling, and cook, stirring occasionally with a wooden spoon. After about 20 to 30 minutes the juice will have reduced by about one-half and will start to thicken.

2. 2

   To test consistency, dip a spoon in the syrup -- if it comes out relatively clean, continue cooking. If the spoon is coated and the syrup takes its time about sliding off, you've done it!

3. 3

   Pour the cooled syrup into a jar and close tightly. It will keep in the refrigerator for 6 months. Makes about 2 cups.

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