Red Wine And Pomegranate Reduction - cooking recipe

Ingredients

2 cups merlot or 2 cups any red wine
16 ounces pomegranate juice
3/4 cup molasses

Preparation

Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.