Braised Bacon Pomegranate And Pine Nut Relish Recipes

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BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH



Braised Bacon, Pomegranate, and Pine Nut Relish image

Categories     Fruit     Nut     Pork     Side     Quick & Easy     Dinner     Bacon     Pine Nut     Pomegranate     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

8 whole green cardamom pods
1 pound slab bacon, cut into 1/2-inch cubes
2 cups low-salt chicken broth
3 tablespoons pomegranate molasses
1/2 cup pine nuts, toasted
1/3 cup fresh pomegranate seeds

Steps:

  • Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
  • Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.

SWEET AND SAVORY PINE NUT RELISH



Sweet and Savory Pine Nut Relish image

Categories     Condiment/Spread     Ginger     Herb     Tomato     Apricot     Pine Nut     Bon Appétit

Yield Makes 1 2/3 cups

Number Of Ingredients 9

1/2 cup (generous) chopped dried apricots (about 3 ounces)
1/3 cup chopped white onion
3 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 1/2 tablespoons honey
1 tablespoon minced peeled fresh ginger
2 teaspoons chopped jalapeño chili with seeds
2/3 cup chopped seeded plum tomatoes
3 tablespoons pine nuts, toasted
1 tablespoon chopped fresh cilantro

Steps:

  • Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
  • Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

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