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what to do with pomegranate glaze?

wearybashful Oct 25, 2007 01:32 AM

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. j
    Jeserf RE: wearybashful Oct 25, 2007 04:10 AM

    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
      luckyfatima RE: Jeserf Oct 25, 2007 09:11 AM

      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
        danhole RE: luckyfatima Oct 25, 2007 09:38 AM

        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
        rednyellow RE: Jeserf Oct 27, 2007 07:40 PM

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

      3. d
        drgreg RE: wearybashful Oct 25, 2007 05:55 AM

        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. k
          karykat RE: wearybashful Oct 25, 2007 09:40 AM

          It might be good in a salad dressing.

          3 Replies
          1. re: karykat
            GG Mora RE: karykat Oct 25, 2007 03:45 PM

            Indeed. Try making some Crack Slaw:


            1. re: GG Mora
              carswell RE: GG Mora Oct 28, 2007 09:17 AM

              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
              coll RE: karykat Mar 4, 2009 01:49 AM

              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. wearybashful RE: wearybashful Oct 26, 2007 10:01 AM

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

              1. thew RE: wearybashful Oct 27, 2007 03:52 PM

                dip your lover in it

                1. goodhealthgourmet RE: wearybashful Oct 27, 2007 07:48 PM

                  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. wearybashful RE: wearybashful May 19, 2008 06:02 PM

                    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: wearybashful
                      kobetobiko RE: wearybashful May 19, 2008 06:18 PM

                      It works very well with duck breast!

                      1. re: kobetobiko
                        millygirl RE: kobetobiko May 19, 2008 06:28 PM

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

                      2. re: wearybashful
                        jlafler RE: wearybashful May 19, 2008 06:28 PM

                        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. greygarious RE: wearybashful Mar 3, 2009 01:48 PM

                        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.

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