- 2 1/2 cups zinfandel vinegar
- 1/2 cup packed dark-brown sugar
- 3 tablespoons pomegranate molasses
In a small, nonreactive saucepan, combine vinegar and brown sugar over medium heat, stirring occasionally, until reduced by three-quarters. Whisk in molasses. If desired, thin with a little water. Let cool.
SourceThe Martha Stewart Show