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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 25, 2006
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)!
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Reviewer:

Stacie
Cooking Level: Intermediate
Home Town: Fairfax, Virginia, USA
Living In: Pasadena, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 3, 2003
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.
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12 users found this review helpful

Reviewer:

Scriptchick
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 12, 2003
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...
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2 users found this review helpful

Reviewer:

RRRANCH
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