Food & Cooking Recipes Quick & Easy Recipes Pomegranate Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 9, 2017 Print Rate It 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. Rate it Print