New This Month

Tangerine And Pomegranate Molasses Relish

  • Servings: 4


  • 3 small tangerines
  • 1/4 cup finely diced fennel bulb
  • 1/4 cup pomegranate molasses
  • Juice of 1 lemon
  • 2 tablespoons toasted pine nuts
  • 1 teaspoon grated ginger
  • 1/4 teaspoon ground chile pepper, preferably Chile de Arbol


  1. Remove peel and pith from tangerines using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments; halve segments crosswise. Transfer to a medium bowl.

  2. Add fennel, molasses, lemon juice, pine nuts, ginger, and chile pepper; stir to combine.

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