Pomegranate Seed and Mint Relish
For me, November begins to announce the holidays in the Santa Ynez Valley, even if it’s still warm. At the start of our driveway is a pomegranate tree that bears the brightest red fruit and in our back yard are several miniature ornamental pomegranate trees with showy, little dark red balls. This juicy fruit is only in season for a short time, but perfect timing for a feast. I’m going to make this instead of, or along with, cranberry sauce.
- 1/2 small shallot, chopped
- 2 cups pomegranate seeds
- 1/2 cup olive oil
- 1 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1 1/2 tsp good aged Balsamic vinegar
- 1/2 tsp real maple syrup
- 1 cup finely chopped fresh mint
- Kosher salt, freshly ground pepper
Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegars, maple syrup and chopped mint in a small bowl; season with salt and pepper. You could make it a day early, but wait to add the mint just before you plan to use the relish.
Photo Credit: Creative Commons, Pomegranate Tree is licensed under CC0 by 1.0