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Apr 17, 2011 08:27 PM

Recipes that incorporate sugarless pomegranate jelly, anyone?

I bought a jar of totally sugar (or any sweetener) free pomegranate jelly, thinking it might be a nice dessert-like accompaniment for tea, but it's waaay too sour. Basically it tastes like an almost ripe pomegranate. I can't think of any use for it, but it would be nice to incorporate it into a dish - sweet or savory. If someone can share a thought or a recipe it would be much appreciated!

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  1. Is it jelly like in texture? I've used pomegranate molasses, which is basically concentrated pomegranate juice. Usually I use it like vinegar, when I want to add a sour note, especially where the dish has a sweet note as well. It is also quite dark.

    3 Replies
    1. re: paulj

      Thanks paulj, no, this thing is very different from the pomegranate molasses (which I have also used in some Middle Eastern meat dishes). The texture is, well, jelly, like mint jelly.

      1. re: abresson

        i'd heat it with a little liquid to melt it down into a syrup, and proceed from there. you can sweeten it with a bit of sugar, molasses or honey, and then add more complex elements to the flavor - acid (vinegar or citrus juice), heat (various fresh or dried chiles), warming or sweet spices (cinnamon, cardamom, vanilla), herbs (mint, basil) get the idea.

        considering all the options you have for enhancing the flavor, it could be anything from a meat glaze to a dessert sauce!

        1. re: goodhealthgourmet

          as a syrup, pomegranate salad dressing is a few whisks away

    2. A trick I learned in college when I wanted to sweeten some strawberry daiquiris and was out of sugar: Jelly adds great flavor to fruit drinks like smoothies and such.

      1. What about Fesenjan (Persian pomegranate walnut chicken)? The recipe I had called for pomegranate juice but I just did a quick google and there are all kinds of permutations - pomegranate paste, pomegranate syrup, pomegranate molasses... which makes me think that your pomegranate jelly would probably be appropriate as well.

        I wish I still had the recipe - I'm going to have to find myself another one.