Has anyone used any of those Oxygen sauces from Israel?

[helou]

I see them in the stores, preserves, fruit sauces, etc.,and they have all these intriguing looking flavors. Has anyone tried these? Any suggestions about your favorites, and how did you use them?

I'm always very happy to buy Israeli products, and I've bought (and loved) their tahini, but I can't think what I would do with any of them. Dipping sauce on the side, or did you cook with them?

[teachermom]

I use the Mango Curry sauce very often for chicken. I pour a bottle of it on cut up chicken (one bottle is enough for two chickens), cover with foil, bake at 350 for 30 minutes and uncovered for another 30-40 minutes. Everyone loves it in my house.

[cheesecake17]

I used the date sauce (tall skinny bottle) with chicken. It's very sweet and very thick. Used it to replace hoisin sauce in a chicken drumette recipe.

[azcohen]

I used the Onion and Red Wine Glaze on my chicken for shabbos, and it was GREAT. Gave nice flavor and allowed the skin to crisp up and still retain flavor. We have alos used the Tasty Mediterranean Dressing-Garlic& Olive and found it less flavorful as the other. I am eager to try the new ones when they come to my area.

[helou]

So did you just slosh the Onion and Red Wine Glaze on the chicken and stick it in the oven, or did you marinate it? Whole chicken or pieces?
Thanks.

[azcohen]

just pored it on and let it do its stuff, chicken was cut into pieces

[cheesecake17]

Sounds very interesting-- I've never seen that particular sauce. The ones I've seemed all seemed very sugary and sweet. Where did you find it?

[AdinaA]

I bought their citrus Fusion Sauce at Pesach. Finally opened it over the summer and tried some of it as a sauce to roast chicken in. Didn't like the effect, the taste has the sort of unpleasant sharpness that citrus frozen in an airline meal has, so it's still sitting in the fridge.

If you figure out something good to use it for, do let me know.