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.

Martha Stewart Living, November 2017

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Credit: Louise Hagger

Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Packages of pre-separated pomegranate arils (seeds) are available at Trader Joe's and Whole Foods Markets.

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