This relish will brighten any holiday meal. Crunch of the pomegranate, refreshing mint, and some tang from the vinegar and lemon juice is enough for this dish to earn a permanent spot on my holiday menu. A perfect pomegranate recipe for Thanksgiving or Christmas.
My favourite part of this pomegranate recipe though? The relish can be almost entirely made a day before you serve it. Saving much precious time when you’re frantically running around getting stuff done in the kitchen for holiday meals.
This condiment is most definitely a change from the traditional cranberry sauce. It has so much flavour and texture that I found myself wondering why cranberry sauce is such a big thing.
I’ve yet to make a cranberry sauce as I’ve yet to try one I like … cat’s out of the bag. I’m a cranberry sauce hater. But this relish steals my heart every time I make it.
It’s bright, has some crunch and sweetness from the pomegranate, some freshness from the mint, and some tang from the vinegar. I also love that it is such a pretty jewel-toned side dish. Sometimes the holiday plate can be all beige and this stunning red hued dish instantly brightens your plate.
For me the big holiday meal isn’t about having all new dishes on the table, but rather having 1 or 2 that can totally change the feel of it. This relish served at a traditional turkey meal can take it from perhaps boring to fresh and modern – just from changing up the condiment. This relish is also fabulous on leftover turkey sandwiches. Just saying.
This relish is served with turkey during the holidays including these holiday recipes:
Beautiful and refreshing Pomegranate Mint Relish. The perfect side to the holidays.
- 1/2 small shallot, chopped
- 1.5 cups pomegranate arils (seeds removed from pomegranate)
- 1/2 cup olive oil
- 1.5 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 cup chopped fresh mint
- 1 pinch kosher salt
- 1 pinch black pepper
Combine shallot, pomegranate seeds, oil, zest, juice, vinegar, and mint in a small bowl. Season with salt and pepper.
This recipe makes approximately 2-2.5 cups.
* Relish can be made 1 day ahead (without mint). Cover and chill. Add mint immediately before serving.
Recipe from: Bon Appetit
*This post was updated with photos and comments December 2016 and October 2020.