Food & Cooking Recipes Quick & Easy Recipes Pomegranate Relish Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 9, 2017 Rate PRINT Share Close Photo: Louise Hagger Prep Time: 10 mins Total Time: 10 mins Yield: Makes 2 1/2 cups We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing. Cook Mode (Keep screen awake) Ingredients 1 to 2 pomegranates, arils removed (2 cups) 1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving ½ cup extra-virgin olive oil, plus more for drizzling 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Directions Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving. Cook's Notes Packages of pre-separated pomegranate arils (seeds) are available at Trader Joe's and Whole Foods Markets. Originally appeared: Martha Stewart Living, November 2017 Rate It PRINT