Uses for Pomegranate Syrup
I have a jar of pomegranate syrup someone gave me and am at a loss for a wide range of uses. For example: last night I made a quick glaze from it with applesauce, maple syrup, cinnamon and cayenne and hit a few cornish hens with it. It was nice. Another time I used it as part of a marinade for chicken with crushed coriander seeds and black pepper. They both worked out well but, other than making a vinegarette with it... anyone out there have an interesting way for me to use this stuff. I like it, just a little unsure of the potential.
I like to make swiss chard with pomegranate syrup. Chop up a bunch of red-stemmed swiss chard (the white will taste fine, but look brown and sad), slice up a small onion (red is nice if you've got it, but white works OK too), and mince a clove or two of garlic. Saute all of it in some olive oil on medium heat. After the chard softens a bit and wilts, add about 1/4 cup of semi-dry or dry wine (again, red looks better, but white also works), salt, and a splash of wine vinegar, reduce heat a bit, cover, and cook until the stems are tender. At that point, remove from heat and stir in 1-2 tablespoons of pomegranate molasses and pepper to taste.
Adapted (modifying slightly) from here: http://theslowcook.blogspot.com/2007/...
I made this lamb recipe last night using pomegranate molasses. It was quite tasty though next time I think I might add some eggplant and onions as well as cut down on the cumin(and no cumin in the couscous). http://www.epicurious.com/recipes/foo....
I use it as a glaze on grilled chicken or lamb.
I like it for a vinaigrette too. I've used it on all kinds of salads.