Hi Pink, I have never used it in savoury dishes before but have cut it up small added some canderel (to taste) and stewed it down to a pulp, stirring all the time as it tends to stick.then i would spread it on toast.....serve with low fat custard, yoghurt etc or with a meringue nest....or you could find a recipe for a chutney/jam and give pots to your friends as gifts I will look out some savoury recipes for you over the next few days.you could use ordinary sugar and just point it...hope this a little help x