Citrus Pomegranate Relish Recipes

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POMEGRANATE CRANBERRY RELISH



Pomegranate Cranberry Relish image

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

POMEGRANATE RELISH



Pomegranate Relish image

Relish or salsa made with fresh pomegranates. Delicious with roast turkey.

Provided by Ruth Levene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 5

Number Of Ingredients 6

2 pomegranates
3 tablespoons olive oil
1 shallot, minced
1 tablespoon lime juice
salt and pepper to taste
½ cup fresh cilantro, chopped

Steps:

  • Juice the pomegranates retaining the seeds and juice.
  • 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.
  • Serve at room temperature.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 12.7 g, Fat 8.3 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 5.4 mg, Sugar 10.6 g

POMEGRANATE RELISH



Pomegranate Relish image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • 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.

POMEGRANATE-ORANGE RELISH WITH WALNUTS



Pomegranate-Orange Relish With Walnuts image

Provided by Melissa Clark

Categories     quick, condiments

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
1/3 cup packed light brown sugar
1/4 teaspoon pepper
Sea salt
2 cups pomegranate seeds
1/4 cup chopped mint leaves

Steps:

  • Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
  • In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 148 milligrams, Sugar 12 grams

CITRUS-POMEGRANATE RELISH



Citrus-Pomegranate Relish image

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Provided by Ann Redding

Categories     Bon Appétit     Thanksgiving     Side     Citrus     Christmas     Winter     Pomegranate     Orange     Tangerine     Brunch

Yield Makes 2 cups

Number Of Ingredients 5

1/2 cup sugar
1/3 cup sherry vinegar
Kosher salt, freshly ground pepper
4 small oranges (such as blood or Cara Cara) or tangelos
1/2 cup pomegranate seeds

Steps:

  • Cook sugar undisturbed in a dry medium saucepan over medium-high until a ring around the edges is melted, about 5 minutes. Using a heatproof spatula, pull melted sugar in toward the center of saucepan. Continue to cook, pulling melted sugar into the center and reducing heat if sugar begins to smoke, until all sugar is melted and a deep caramel color, 6-8 minutes. Remove from heat and carefully add vinegar (it will spatter and caramel will seize). Cook sauce over medium heat, stirring, until caramel dissolves; season generously with salt and pepper. If sauce tastes too tart, add more salt a pinch at a time to balance out. Let cool.
  • Slice off ends from oranges; set on ends and remove skins and white pith. Slice oranges crosswise into 1/4"-thick rounds. Place in a large bowl; add pomegranate seeds and sauce and toss to coat.
  • Do Ahead
  • Relish can be made 1 week ahead. Cover and chill. Let sit at room temperature 2 hours before serving.

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