POMEGRANATE RELISH DELISH

by:

July 16, 2020

Pomegranate always adds color, and crunch. It is a sweet and tart, culinary art. Pomegranates and cranberries are my favorite sweet but tart fruits to eat in a savory way. 

For cranberries relish, great with TURKEY for THANKSGIVING, my favorite is “raw” cranberry sauce, which is just: toss 1/2 bag of fresh cranberries, with 1/2 meyer lemon chopped (peel and all) and 1/2 juicy orange chopped (peel and all), with 1/2 cup (or more) sugar, whirl in a processor until finely combined. Let sit for at least 1 hour.

But let’s skip the cranberry thanksgiving fix for a spicy and sweet pomegrante mix. And guess what, both cranberry and pomegrate relish goes great on turkey or pork belly tacos, use a thinly sliced jicama as the tortilla wrap, add some cabbage and let’s taco about thanksgiving tacos. 

Something tart and sweet is always a treat. 

  • 1 cup of pomegranate seeds
  • 1 small jalapeno chili, or to taste
  • 1/2 shallot finely chopped
  • 2 tablespoons, something green, cilantro, parsley, chives
  • squeeze something citrus, lemon or lime
  • small squeeze of pomegranate molasses (if you got some lying around), optional
  • dash of good sea salt and pepper
  • Mix together, join together, be together, be thankful. Think spicy. Think sweet.
Instructions
 
Make your garnish: in a small bowl add 1/2 cup maple syrup with 1 cup pomegranate seeds and 1/4 cup of chopped parsley. When ready to serve, heat your sweet potatoes and pour your goodness gracious garnish on top. 
 

Photo and Food Styling by Mimi Newman