Pomegranate Relish

pomegranate relish
Photo: Louise Hagger
Prep Time:
10 mins
Total Time:
10 mins
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.


  • 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


  1. 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.

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