Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Pomegranate Relish
Pomegranate Relish
About the Recipe
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish.
It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing.
By: Martha Stewart
Yield: 2 ½ Cups
Nutritional Info
Ingredients:
1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Getting it done:
Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.
Ingredients:
1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Getting it done:
Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.
About the Recipe
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish.
It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing.
By: Martha Stewart
Yield: 2 ½ Cups
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