Food & Cooking Recipes Quick & Easy Recipes Pomegranate Relish By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 9, 2017 Print Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 10 mins Total Time: 10 mins Yield: Makes 2 1/2 cups 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. Ingredients 1 to 2 pomegranates, arils removed (2 cups) 1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving ½ cup extra-virgin olive oil, plus more for drizzling 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Directions 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. Cook's Notes Packages of pre-separated pomegranate arils (seeds) are available at Trader Joe's and Whole Foods Markets. Print