sweet and sour = fatty meatLike anything sweet and sharp, pommegranetes syrup("dibs ro-mahn") goes well with fatty meat and/or game. Duck is yum, quails brushed just after getting off the grill, foiegras, venison, squab, etc. Add a few fresh kernels when possible, and don't forget the juice, it's quite a different product(hhmm martinis....).
Sometime you might find dried seeds. Grind those with anchos, allspice, star anise and brown suger with great pork rub!
One use for the syrup in israel is ladled over raw tahini and eaten with day old pitas for breakfast(my morning snack during my shepard years)