Red Onion And Pomegranate Relish Recipes

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RED ONION AND POMEGRANATE RELISH



Red Onion and Pomegranate Relish image

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

1 cup pomegranate juice
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1 large red onion
sea salt
fresh ground pepper
1/2-1 cup pomegranate arils

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



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.

CARAMELIZED RED ONION RELISH (CANNING)



Caramelized Red Onion Relish (Canning) image

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

2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
1/2 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
salt and pepper (to taste)

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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