Fresh Pomegranate Relish – We love the flavor and color contrast between sweet-tart pomegranate and savory herbs in this easy, no-cook pomegranate relish. This fruity side takes the place of traditional cranberry sauce in a modern Thanksgiving menu. Enjoy!
Ingredients list for the fresh pomegranate relish
- 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
- ½ teaspoon kosher salt and freshly ground pepper
- 1 tablespoon (15 g) finely chopped jalapeno
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon honey
Directions
1. To make the fresh pomegranate relish: Mix the jalapeno, honey, salt, and lemon juice in a small bowl and allow to marinate for about 5 minutes.
2. Stir in oil, then add the pomegranate seeds, and chopped cilantro. Serve the pomegranate relish immediately or refrigerate until serving. Allow to sit at room temperature before serving, so the oil won’t set. Enjoy!
Tips for the pomegranate relish recipe
Feel free to replace cilantro or parsley with mint for a fresher taste.
Can we make the pomegranate relish ahead?
The pomegranate relish can be made 1 week ahead. Cover and chill. Let sit at room temperature 2 hours before serving.
More pomegranate recipes you might like
- Chocolate Pomegranate Christmas Bites
- Pomegranate Champagne Cocktail
- Pomegranate & Grapefruit Gin Cocktail
- Layered Pomegranate Cheesecake Parfaits
