Pretty Pomegranate Puzzle

When I made the pink syrup for my apple tart, I had too much glaze, but it was such a pretty color, I couldn't bear to throw it away. I had two extra jars left over from making applesauce, so I quickly popped it into the jars to save for later.

It's richly pink, sweet-tart and runny like good maple syrup, thinny rather than gooey.

What should I do with it? I've thought about waffles, but I'm kinda hidebound about that, preferring real maple syrup for them. I thought about pork chops, and I haven't completely discounted that idea, but syrup? On pork? I can just hear my mother shouting down from her cloud in heaven, "What are you thinking?"

So, I'll leave it up to you. How should I use these two little jars of sweetly tart, deep pink puzzle?