Two sauces – one name
Pomegranate sauce is a staple in Middle Eastern cooking, but there are two versions that are easy to mix up. Both are delicious – they are simply made for different jobs.
100% pomegranate molasses
Pomegranate molasses – 100% pomegranate is a thick, dark syrup made from nothing but concentrated pomegranate. The flavour is intensely fruity and clearly tangy. A few drops go a long way.
Sweet-sour pomegranate sauce
Pomegranate sauce 500 g is milder and rounder, made with glucose and pomegranate syrup. It is perfect when you want shine and sweetness, for example on chicken.
In short
- Tang and depth: choose 100% pomegranate molasses.
- Shine and sweetness: choose the sweet-sour sauce.
3 ways to use pomegranate sauce
1. Quick vinaigrette
Whisk together 1 tbsp pomegranate molasses, 3 tbsp olive oil, a pinch of salt and a squeeze of lemon. Drizzle over tomato salad, bulgur salad or roasted vegetables.
2. Chicken marinade
Mix the sweet-sour sauce with olive oil, crushed garlic, salt and paprika. Marinate the chicken for at least 30 minutes, then roast or grill.
3. A glaze at the end
Brush grilled meat, halloumi or roasted aubergine with pomegranate sauce during the last few minutes. The surface turns glossy and full of flavour.
Try both and taste the difference – order pomegranate molasses here.
