I have problems with pomegranates. I love them, the way they look, the way they taste. I just never exactly know what to do with them once I bring them home from the market. There are only so many pomtinis or pomeritas a girl can drink after all! Last year, I was quite pleased with the pomegranate-infused truffles that I made, but making my own chocolates isn't something I'm likely to do on a regular basis. And, while the little seeds are fantastic sprinkled here and there in salads, there must be more to be done with the jewel-filled fruits sitting in my fruit basket. Recently, I saw a recipe for a chicken cooked in pomegranate molasses and the little wheels in my hamster cage of a brain started turning. Pomegranate molasses sounded rich and dark, earthy and sweet, and the cravings started kicking in. I could just picture the thick rich syrup dripping onto creamy desserts or gamey meats. A quick web search turned up Elise's great recipe for the molasses which is made from the juice. I began with that, and then made a few little twists. First, I used the whole fruits instead of the juice, so that created a bit more messy work. It went quickly enough, and I was happy to have seeds to garnish with, but it's also fine to skip straight to the juice in a bottle. If you do, make sure you add the sugar slowly so you don't end up over sweetening your syrup. Secondly, I decided to infuse the syrup with some sort of spice. A quick look in the pantry and I saw what I was looking for. Juniper berries, purchased on a whim, and rarely used. If I didn't use them soon, I was going to have to throw them out, so into the juice they went. The juniper infusion turns the molasses into something else entirely, bringing the scent and essence of evergreens to the sweet ruby liquid, almost as if someone had distilled a Christmas tree decked with fruity garland into syrup. Swirled into plain yogurt and topped with some fresh seeds (for texture), it's like little spoonfuls of the holidays.