RED ONION AND POMEGRANATE RELISH
I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.
Provided by HuldaW
Categories Onions
Time 50m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3
POMEGRANATE RELISH
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
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.
CARAMELIZED RED ONION RELISH (CANNING)
A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
- Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
- Season to taste and cool briefly.
- Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 390.1, Fat 0.1, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 75.1, Fiber 2.5, Sugar 64, Protein 1.9
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