Substitute for pomegranate molasses?

Question

I'm making a middle eastern spread for crackers that calls for pomegranate molasses. Does anyone know what a more common substitute for that might be? The recipe also calls for chopped olives, toasted walnuts, tarragon, olive oil & red wine vinegar. Thanks! (complete recipe in November 2014 Food & Wine)

Answer

Blend molasses (or dark brown sugar plus water) or Grade B maple syrup with dried fruit and puree, or with your favorite fruit jam. Add a splash of balsamic vinegar if you have it.

Answer

I make pomegranate molasses also using pom juice-
I buy it at Whole Foods.

Answer

Ah, something I know something about!

I use this on roasted chicken, pork loin and in dips. If you can find the pomegranate molasses it's worth buying. I have found it at Asian and Lebanese markets. But, slowly cooking down pomegranate juice would give you a small quantity to use in your recipe. Just don't rush the cooking down process. I have also tried using cassis syrup/blackcurrant syrup as a pom molasses substitute with good results but that substitute requires shopping at the liquor store.

Answer

Could not find pom molasses in my area either so I made pomegranate molasses following the recipe/method outlined by MisweternerTT. I found that cooking it for the length of time suggested was way too long, though; once cooled it got too hard to even put a spoon into it.

Answer

You probably can get by without it. Basically it adds a tartness combined with a complex sweetness. The vinegar is already contributing the acid. I'd make the spread and taste it, and tweak the flavors if needed. 

The molasses/vinegar blend sounds like it would work. Cooking down pom juice might also work, but sounds like a lot more work.

Answer

Make your own pomegranate molasses by boiling down pomegranate juice to a syrupy consistency.

Answer

I know this is an old post but just in case somebody is still looking for a sub for the pomegranate molasses...
I have experimented by making the molasses from the Closet Cooking site mentioned below, and then making my recipe for hibiscus flower syrup and I swear the flavor is indistinguishable. Buying the dried hibiscus flowers in any Latino or Mexican market is much less expensive than buying the pomegranate juice or the already made molasses. So here is how to make the hibiscus syrup:
1) In small saucepan bring 1 c water to a boil, reduce to simmer, then
2) Add 2 cups of sugar or Splenda and stir until dissolved, then
3) Add 2 handfuls of the dried hibiscus blossoms (previously rinsed in a colander)
4) Let simmer for about 15 mins, stirring often to immerse all the blossoms, it will get syrupy.
5) Strain in colander pressing to extract as much liquid as possible into a glass jar.
6) Let cool and then refrigerate.
*** this syrup can also be used to make a Mexican drink called Agua de Jamaica, just dilute it with water to taste and add ice **

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