Pomegranate-Mint RelishMarcus Nilsson
Pomegranate seeds sub in for cranberries in this bracing, colorful relish.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1/2 small shallot, chopped
1 1/2 cups pomegranate seeds
1/2 cup olive oil
1 1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 cup finely chopped fresh mint
Kosher salt, freshly ground pepper
Preparation
Step 1
Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.
Step 2
DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.
