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Tuesday, September 12, 2006

Pomegranate Glaze Recipe

I have just started listening to the podcasts from Bob Appetit. They are really well done and enjoyable. I listen to them at the gym and they are so engaging that they actually take my mind off the tedium of the rowing machine!

One of the first podcasts I listened to was one on New Pantry Essentials. The guests mentioned many of my favorites, including Maldon salt, Asian chili sauces, and of course pomegranate molasses. I have been singing the praises of pomegranate molasses forever it seems. But I realized I've shared just three recipes that use it, a kebab recipe, a barbecue sauce and a nutty red pepper dip called Muhammara.

Pomegranate molasses (or syrup) has a rich depth to it. It's very concentrated and has both sweet and sour notes. It really is great with meat but also if you want to boost "meaty" flavors in a non-meat meal such as lentils, beans, mushrooms or tofu. The easiest way to use it is in a marinade. It has so much going on that you can make a very simple marinade or use it as the base for something even more complex. A little goes a long way.

I like two basic pomegranate marinades. This first one is for when I really want the pomegranate flavor to shine, the other is when I want it to be more in the background. The second recipe is fantastic on salmon! The maple brings out the woodsy flavors if you cook it on a cedar plank.

Pomegranate Marinade/Glaze


1/4 cup pomegranate molasses
1 Tablespoon soy sauce
2-3 Tablespoons maple syrup


Mix ingredients together use to marinate or glaze salmon, pork, etc.