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Pomegranate Relish

SUBMITTED BY: Ruth Levene

"Relish or salsa made with fresh pomegranates. Delicious with roast turkey."
PREP TIME  5 Min
COOK TIME  5 Min
READY IN  10 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pomegranates
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped

DIRECTIONS

  1. Juice the pomegranates retaining the seeds and juice.
  2. Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
  3. Serve at room temperature.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by Scriptchick
A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! Perfect for someone with a pomegranate tree who doesn't know what to do with them all. The pomegranate seeds are a little crunchy, like slightly unpopped popcorn. The best way to juice them (and I've tried EVERYTHING) is one of those old-fashioned orange juicers with the lever-- not the kind you turn the orange onto the cone.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2003 by RRRANCH
Pomagranates are not items we find in our town store but when they did have it and I found yours recipe ..we asked the store owner if he could get more ..but alas no way ..but when he would get them he would let us know....We thank you for sharing this with us for it was great and yummy on any kind of meat...

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by Stacie
Great with Thanksgiving dinner and a great alternative for diabetics. I used parsley instead of cilantro because a bunch of us don't like cilantro. I didn't juice the pomegranate and just used the seeds. I wish I had juiced it or ground the seeds because the seeds were a bit cruncy. Finally, if you are seeding a pomegranate yourself, it will take a lot longer than the stated 5 minutes! I think it took me 30min to get the seeds out of the pomegranates (though maybe there is a faster technique)!

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 123

  • Total Fat: 8.3g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Total Carbs: 12.7g
  •     Dietary Fiber: 0.6g
  • Protein: 0.9g

VIEW DETAILED NUTRITION

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