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Pomegranate nectar?

rockycat Jan 24, 2012 12:57 PM

I saw European recipe that called for pomegranate nectar. Is that different from pomegranate juice? If it is a different product, where would I find it or what can I substitute?

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  1. erica Jan 24, 2012 01:02 PM


    1 Reply
    1. re: erica
      rockycat Jan 24, 2012 01:05 PM

      Ahh. Thank you. And holy cow, is that stuff expensive. Pomegranate nectar must be a lot cheaper in Europe.

    2. g
      GH1618 Jan 24, 2012 01:14 PM



      I think if it's 100% pomegranate juice, not watered down or containing additives, it's the same.

      $11/L from Parthenon:


      1. goodhealthgourmet Jan 24, 2012 01:52 PM

        what's the recipe for?

        nectars are usually fruit pulp + sugar, but pomegranates don't have pulp so there's a lot of variation in the products out there that are labeled as "pomegranate nectar." the Knudsen one is actually a cocktail of several juices & concentrates (pom, apple, grape & pear) diluted with water, and in fact contains more apple juice than anything. the Real product by Dabur is pomegranate juice, orange juice & sugar.

        my guess is that you need pure pomegranate juice.

        1 Reply
        1. re: goodhealthgourmet
          erica Jan 24, 2012 03:05 PM

          I did not notice that the Knudsen's was a blend. I should have known better...that is more than a little annoying and deceptive as well if you ask me. So many juices are not all that they seem from a look at the front label.

          Sorry I linked it before investigating.

        2. t
          thimes Jan 24, 2012 01:58 PM

          If you just need juice - I think Pom's taste is the best but it is more concentrated than just straight juice.

          But yes, how is it used in the recipe?

          There are pomegranate syrups too that are very middle eastern and not very expensive if you look for them in ethnic groceries. . . .

          6 Replies
          1. re: thimes
            rockycat Jan 24, 2012 04:32 PM

            The recipe is for pomegranate curd so I would have assumed that plain pomegranate juice would be fine. I have part of a bottle on POM in the refrigerator and access to a good Middle Eastern market so if 100% juice will work, then I'm set.

            1. re: rockycat
              goodhealthgourmet Jan 24, 2012 05:57 PM

              ooh, i'm glad you told us what you're making - for curd you just want to use straight pomegranate juice or molasses. but does the recipe also call for a lemon or lime juice? if not you may need to add some, because the pH of pom juice is higher (i.e. not as acidic) and the curd may not set properly.

              also, just be forewarned that the color tends to turn out brownish-beige, not that lovely ruby/garnet pomegranate color.

              1. re: goodhealthgourmet
                rockycat Jan 24, 2012 07:08 PM

                Yes, I'm going to use lemon juice. I was also wondering about adding a little gel paste food coloring or liquid gel paste to boost the color. I'm thinking this could make for an interesting hamantaschen filling.

                1. re: rockycat
                  goodhealthgourmet Jan 25, 2012 09:24 AM

                  use the gel paste instead of liquid - it's less likely to affect the texture of the curd.

                  and i think using it as hamantaschen filling is brilliant. i love them with lemon curd, so why not pomegranate? :)

                  1. re: goodhealthgourmet
                    rockycat Jan 25, 2012 12:09 PM

                    Try lime curd for the hamataschen. It's probably become my all-time favorite.

                  2. re: rockycat
                    buttertart Jan 25, 2012 09:34 AM

                    Be sure you like the taste of POM before you embark on this, I love pomegrantaes and find POM just plain nasty. What do they do, pulp everything including the peel and membranes?

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