Reduced pomegranate juice. Sweet-tart and fruity. Used in Middle Eastern marinades, dressings, and glazes.
Substitutes
Balsamic Glaze — 1:1. Similar syrupy consistency. Sweet-tart. Darker and more grape-forward. Good in dressings.
Sumac — 2 tsp sumac per 1 tbsp pomegranate molasses. Sumac delivers the same fruity tartness as pomegranate molasses in a dry spice form. Add a pinch of sugar to compensate for the missing sweetness, and note that sumac lacks the syrupy body.
Honey — 1:1 (add 1 tsp lemon juice per tbsp honey). Honey replicates pomegranate molasses' viscous, syrupy consistency and sweetness. Adding lemon juice introduces the tartness that pomegranate molasses gets from citric and malic acids. Honey has similar sugar concentration (~80% vs pomegranate molasses' ~60-70%). Color will be lighter.
Tamarind — 1:1 (dilute paste with water). Similar fruity sourness. Earthier, more pungent. Adjust sweetness with honey or sugar.