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Uses for Pomegranate Syrup

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aklein Nov 20, 2008 08:11 AM

Hi all:
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.
Thanks

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    GilaB RE: aklein Nov 20, 2008 08:42 AM

    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/...

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      Cheesy Oysters RE: aklein Nov 20, 2008 09:17 AM

      Pomegranate martinis!

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        nemo RE: aklein Nov 20, 2008 09:32 AM

        Drizzle some on plain yoghurt.

        1. sarah galvin RE: aklein Nov 20, 2008 09:57 AM

          I brush it on pork. Guests have loved it.

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            ziggylu RE: aklein Nov 20, 2008 10:40 AM

            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.

            1. GretchenS RE: aklein Nov 20, 2008 11:15 AM

              I sub it in instead of honey all the time -- it's especially good instead of honey in a honey-lemon vinaigrette -- on glazes, in sauces, etc.

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                aklein RE: aklein Nov 21, 2008 02:57 AM

                thanks everyone... your ideas have gotten my brain working again.... tonight we'll make a warm vinagarette for some roasted veg... and probably a more than a few pom martinis

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                  miss_mia RE: aklein Nov 21, 2008 05:12 AM

                  I use it primarily for marinating lamb, with garlic & some olive oil - with a long marinating period, it's very tangy and delicious.

                  I'll have to try the swiss chard!

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                    nickblesch RE: aklein Nov 21, 2008 10:50 PM

                    If you're game for trying something different, pomegranate syrup (technically, pomegranate molasses, but you can probably substitute) is used fairly often in Persian food, and you can find some nice basics on the cuisine around here.

                    1. alkapal RE: aklein Nov 25, 2008 07:46 AM

                      fattoush salad! use the dressing variation, which uses pomegranate syrup in the lemon vinaigrette. also add thinly sliced radishes to the salad.

                      http://www.theepicentre.com/Recipes/m...

                      1. todao RE: aklein Nov 25, 2008 08:16 AM

                        Pomegranate syrup (more commonly known as Grenadine) is a common ingredient in mixed drinks (ask your local bartender) for both flavor and color. It is another one of those versatile ingredients that works wonderfully well over shaved ice in desserts and as a syrup on everything from breakfast goodies to cakes.
                        If your searching for recipes that include it as an ingredient, try using "grenadine" in your search criteria and see if that gives you greater results.

                        2 Replies
                        1. re: todao
                          alkapal RE: todao Nov 25, 2008 08:49 AM

                          interesting about the origin of grenadine. i agree a search for grenadine will yield lots of pom syrup recipes. but, this says most "grenadine" today is not usually real pom syrup: http://www.cooking.com/Recipes-and-Mo...

                          1. re: alkapal
                            1sweetpea RE: alkapal Nov 25, 2008 08:53 AM

                            Do a search for shashlik recipes online. I have a recipe from Steven Raichlen's Barbecue Bible that calls for monkfish, sturgeon swordfish or shark. The combination of the very firm fish and a drizzle of pomegranate syrup is really intoxicating. It can also be used with beef or lamb kebabs.

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                          cimui RE: aklein Nov 25, 2008 09:07 AM

                          Here's a recipe for chicken fesenjan:

                          http://allrecipes.com/Recipe/Pomegran...

                          (There are also good lamb versions.)

                          Use about 1/2 the amount of pomegranate syrup in place of the pom juice called for in the recipe (the syrup is just a condensed form of juice) and and add a bit of extra water.

                          I had the same lack of creativity problem with a big bottle of pomegranate syrup that was kicking around my fridge for ages. We ended up making a lot of pomegranate martinis at a party after countless pots of stew failed to deplete the bottle appreciably.

                          1. ecwashere7 RE: aklein Nov 25, 2008 12:15 PM

                            Bobby Flay has a great glaze for Turkey/chicken using pomegranate molasses, which I'm assuming is what you have. I also have to concur with the pom martini.

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