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what to do with pomegranate glaze?

I made another impulsive purchase at Trader Joe's. A little bottle of pomegranate glaze. Now it's been sitting on the shelf a couple of months, and it's beginning to look as though I'll never figure out what to do with it.
Any ideas?

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  1. baste pork, chicken, or duck with it

    reduce it if it needs it, and use it as a dressing

    if it's sweet, use it as a sauce on fruit/cakes

    when roasting root veggies, maybe toss a little of it in with the oil/salt/pepper

    3 Replies
    1. re: Jeserf

      yes basting whole baked chicken with it is done in some ME cuisine like in Lebanon. I have done this myself and you get a tangy sweet and sour crust on the skin and a fabulous gravy.

      1. re: luckyfatima

        I wonder how that would taste if you basted the chicken with the pom. glaze and then sprinkled some chinese five spice on it? Sounds good to me.

      2. re: Jeserf

        Saute some aromatics, chilis or whatever you like, add the glaze and then bast stuff.

      3. If pomegranate glaze is anything like pomegranate molasses, then it's very useful. Try it as a topping on natural yoghurt. I also add some to pomegranate juice cocktails - it gives an extra depth, just be sure to add some citrus juice to counteract the sweetness.

        As a glaze for pork, duck or even spatchcock it'd be great!

        1. It might be good in a salad dressing.

          3 Replies
            1. re: GG Mora

              I rolled my eyes at the cutesy title when you posted the recipe last summer. Then I made it and my eyes just about rolled out of their sockets. Addictive indeed. And, yes, shredded jalapeno adds a nice bite.

              Last winter, I stuffed a guinea hen with coarsely chopped lemon and tangerine, smooshed garlic cloves and a branch or two of thyme. Rubbed the outside with butter and roasted, basting with a mixture of pomegranate molasses and lemon juice for the last 20-30 minutes of cooking. Served with a pan-drippings sauce.

              Have also done a lime and PM glaze for roasted salmon.

              The thing about PM-based bastes and glazes is their tendency to burn in a hot oven, meaning they're best applied only toward the end of roasting.

            2. re: karykat

              That's what I've been using it for, I top the lettuce with a nice design of the pomegranate, then add the usual oil and vinegar, the bottle will be gone in no time.

            3. Thanks, all. I should be able to get that bottle down off the shelf after this.

              1. dip your lover in it

                1. i use it to glaze pan-roasted cod or sea bass. it pairs really well with sauteed green or long beans, or broccolini [spiced up with a little sriracha]. i love to serve it with a side of brown rice or quinoa garnished with pomegranate seeds when they're in season.

                  1. It took me so long to get to this! But it was great, so I'm sorry I haven't been eating this stuff til now. I made a recipe for lamb kabobs marinated in cumin, olive oil, garlic and pomegranate glaze, and grilled on skewers with red bell peppers. But i used boneless chicken thigh pieces because there was no lamb in the store. Still very good. Now that it's open, I'm not sure how long it keeps. I'll put it in the refrigerator.

                    3 Replies
                      1. re: kobetobiko

                        Drizzle some over hummous.....very nice.

                      2. re: wearybashful

                        That sounds delicious! My guess is that the glaze will probably keep as long as jam or jelly would after you open it. A few weeks, anyway.

                        My husband recently made a pomegranate glaze for some chicken, and he also used the glaze to coat some potatoes that he served with it. It was fantastic -- the potatoes almost more than the chicken.

                      3. I'd never tried this stuff, but noticed a post celebrating its return to TJ's shelves, so last trip I bought some, and also the Tarocco blood oranges they are currently stocking. I find the Taroccos milder than the more commonly available Moro variety. Inspired by Jaques Pepin's quick desserts, I mixed some local honey into creamy leftover ricotta, topping it with thinly-sliced Tarocco (gorgeous because of the tie-dyed orange and red pattern) and a drizzle of pomegranate glaze. Lovely dessert. My introduction to the Tarocco was on a trip to Italy decades ago. The pensione served them thinly-sliced, macerated in sweetened lemon juice.