This is a follow-up to my initial thread over on the General Topics Board on pomegranate pastes vs molasses.
Seems as though pomegranate Paste is primarily used in dessert recipes.
My original intent was to use it as more of a meat/fish/poultry marinade.
I'll experiment but if it turns out that the Paste is too sweet for a marinade, can anyone here provide me with a counter measure to tone down the sweetness?
I'd just like to get the most/best uses out of my new foodstuffs purchase.