Pomegranate-Mint Relish

Pomegranate-Mint Relish

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Makes about 2 1/2 cups
Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

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


Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.

DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.

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One Comment

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