You must have cranberry sauce at Thanksgiving. But there’s always room for more sweetly tangy relishes to cut through the richness. And for that, there’s this superbly simple pomegranate-mint relish. The brilliantly rich red colors are as festive as the brightly luxurious flavors – all from the jewels of pomegranate seeds.
Make 1 day ahead if you’d like, and add the mint right before serving. (This recipe comes from Bon Appetit’s Thanksgiving issue.)
How to de-seed a Pomegranate. In this instructional video, Martha Stewart schools a hipster on how to de-seed a pomegranate. Helpful to watch if you’ve never “spanked” a pomegranate before.
In a little bowl, stir together 1/2 of a small chopped shallot, 1 1/2 cups pomegranate seeds, 1/4 cup to 1/3 cup olive oil, 1 T fresh lemon juice, 1 T red wine vinegar and a cup of finely chopped fresh mint. Season with salt and pepper and serve.
- 1/2 of a small chopped shallot
- 1 1/2 cups pomegranate seeds
- 1/4 cup to 1/3 cup olive oil
- 1 T fresh lemon juice
- 1 T red wine vinegar
- 1 cup of finely chopped fresh mint
- Salt and pepper
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