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Ingredients for Molasses
4 cups freshly squeezed pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Ingredients for Salad Dressing
2 tbsp pomegranate molasses
6 tbsp olive oil
1 tbsp red wine or sherry vinegar
salt and freshly ground black pepper

Ingredients for Salad
½ kilo cleaned spinach leaves or if in Crete, a mixture of wild mountain greens
3/4 cup diced red onion
3 tablespoons finely chopped parsley
Seeds from 1 pomegranate (approx. 1 cup)
1/3 cup toasted pine nuts
Pomegranate Dressing (above)
Salt and fresh ground pepper

Cooking process:
1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

2. Place the pomegranate molasses, olive oil and vinegar in a clean jam jar. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on the salad suggested or your favorite salad.

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