I made a recent chicken recipe with pomegranite molasses, brown sugar and walnuts. And some other things. I had never used the pomegranite molasses before and when I opened the bottle, I was amazed at how good it smelled. A wonderful aroma. But I think I got the proportions of the molasses and sugar off because my sauce was a little too sour. I understand now why the brown sugar was in the recipe. The pomegranite molasses is pretty sour.
So, now I have most of a bottle left. What are your good uses for it?