Fresh Pomegranate Sauce
Try this fresh tart-sweet pomegranate sauce instead of cranberry relish — it's so good with meat, poultry, salads and as a topping for soft cheese like goat or brie.
Ingredients
Makes 1 cup
- 1 tablespoon (15 g) finely chopped shallot
- ½ teaspoon salt
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) pomegranate molasses or 2 teaspoons honey + 1 teaspoon balsamic vinegar
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (165 g) fresh pomegranate seeds from about 1 small/medium pomegranate
- 2 tablespoons chopped parsley
- 1 teaspoon freshly grated orange zest optional
Instructions
- Mix the shallot, salt and lemon juice in a small bowl and let it marinate for about 5 minutes.
- Stir in the pomegranate molasses and oil, then add the pomegranate seeds, parsley and orange zest.
Notes
- Keep the relish in the refrigerator for up to 3 days.
- You can find pomegranate molasses in the international section of many grocery stores. One of my favorite brands is made in small batches without added sugar
Nutrition
Calories: 50kcalCarbohydrates: 4gProtein: 1gFat: 4gSodium: 147mgFiber: 1gSugar: 3g
