Pomegranate-Mint Relish – A Perfect Thanksgiving Side Dish


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.

Pomegranate-Mint Relish
Pomegranate-Mint Relish

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.

Pomegranate-Mint Relish: Thanksgiving Perfection
Pomegranate-Mint Relish: Thanksgiving Perfection

Ingredients

  • 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

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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