This festive Pomegranate Relish is sweet, savory, and just a bit spicy. It’s the perfect addition to the Thanksgiving menu, served over grilled pork chops, or tossed on a green salad to finish.
It may be weird, but cranberry sauce is one of my favorite dishes at Thanksgiving. Not the canned sauce, because that’s not really a “dish”—although that stuff is classic—but the cranberry sauce that’s made with fresh cranberries, citrus juice and zest, herbs, you get the picture. I also prefer to make mine a little savory with herbs, spice, and garlic if it jives with the other flavors.
However, Thanksgiving this year is going to be quite a bit smaller and much quieter (Drinksgiving will have to live on next year), which got me thinking about the traditional dishes we usually serve. And although I love the classics, if there was a year to switch things up, it would be this one.
So for this Thanksgiving, this Pomegranate Relish is going to be the cranberry sauce for our meal. It’s light and refreshing with just enough sweetness to balance out all of the heavy, savory foods. Seasoned with jalapeños, fresh herbs, lime, and maple, this recipe is simple to throw together while being big in flavor.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 cups pomegranate arils (seeds)
- 1 jalapeño, seeded and minced (about 2 tablespoons)
- 2 tablespoons minced fresh cilantro
- 1 tablespoons minced fresh parsley
- Kosher salt and black pepper to taste
- Whisk oil, maple syrup, zest, and lime juice together. Add arils, jalapeño, cilantro, and parlsey season with salt and pepper. Chill until ready to serve.
Serve in place of Cranberry sauce at Thanksgiving, spooned over baked brie or served on a cheese board.