Citrus Pomegranate Relish Recipes

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POMEGRANATE RELISH



Pomegranate Relish image

Relish or salsa made with fresh pomegranates. Delicious with roast turkey.

Provided by Ruth Levene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 5

Number Of Ingredients 6

2 pomegranates
3 tablespoons olive oil
1 shallot, minced
1 tablespoon lime juice
salt and pepper to taste
½ cup fresh cilantro, chopped

Steps:

  • Juice the pomegranates retaining the seeds and juice.
  • Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
  • Serve at room temperature.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 12.7 g, Fat 8.3 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 5.4 mg, Sugar 10.6 g

POMEGRANATE RELISH



Pomegranate Relish image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • 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.

CITRUS POMEGRANATE JUNGLE JUICE



Citrus Pomegranate Jungle Juice image

Provided by Trisha Yearwood

Categories     beverage

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

4 cups pomegranate juice
4 cups Ruby Red grapefruit juice
2 1/2 cups vodka
1 cup blackberries
1 large orange, quartered and sliced
1 lemon, sliced into thin rounds
2 cups soda water

Steps:

  • Add the pomegranate juice, grapefruit juice, vodka, blackberries, orange slices and lemon rounds to a large pitcher. Top with the soda water before serving.

CITRUS-POMEGRANATE RELISH



Citrus-Pomegranate Relish image

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Provided by Ann Redding

Categories     Bon Appétit     Thanksgiving     Side     Citrus     Christmas     Winter     Pomegranate     Orange     Tangerine     Brunch

Yield Makes 2 cups

Number Of Ingredients 5

1/2 cup sugar
1/3 cup sherry vinegar
Kosher salt, freshly ground pepper
4 small oranges (such as blood or Cara Cara) or tangelos
1/2 cup pomegranate seeds

Steps:

  • Cook sugar undisturbed in a dry medium saucepan over medium-high until a ring around the edges is melted, about 5 minutes. Using a heatproof spatula, pull melted sugar in toward the center of saucepan. Continue to cook, pulling melted sugar into the center and reducing heat if sugar begins to smoke, until all sugar is melted and a deep caramel color, 6-8 minutes. Remove from heat and carefully add vinegar (it will spatter and caramel will seize). Cook sauce over medium heat, stirring, until caramel dissolves; season generously with salt and pepper. If sauce tastes too tart, add more salt a pinch at a time to balance out. Let cool.
  • Slice off ends from oranges; set on ends and remove skins and white pith. Slice oranges crosswise into 1/4"-thick rounds. Place in a large bowl; add pomegranate seeds and sauce and toss to coat.
  • Do Ahead
  • Relish can be made 1 week ahead. Cover and chill. Let sit at room temperature 2 hours before serving.

CITRUS CUCUMBER RELISH



Citrus Cucumber Relish image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

7 pickling cucumbers, ends trimmed first to remove bitter juices, then peeled
1 small red onion
6 Italian Roma tomatoes, cored
1 cup shredded white cabbage
1 tablespoon salt
1 - 2 serrano chiles, stemmed, seeded if desired, and finely diced
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed grapefruit juice
2 tablespoons freshly squeezed lime juice

Steps:

  • Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

CITRUS SALAD WITH POMEGRANATE



Citrus Salad With Pomegranate image

Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.

Provided by FolkDiva

Categories     Citrus

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

1 large pomegranate
1 grapefruit
2 sweet oranges
1/2 lime (finely grated rind of)
1 -2 garlic clove, very finely chopped
3 tablespoons red wine vinegar
2 limes (juice of)
1/2 teaspoon sugar
1/4 teaspoon dry mustard
4 -5 tablespoons extra virgin olive oil
1 avocado
limes or lemon juice, for tossing
1 head red leafy lettuce, such as oak leaf
salt and pepper, to taste
1/2 red onion, thinly sliced, to garnish

Steps:

  • Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
  • Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
  • Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
  • Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
  • Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
  • Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.

POMEGRANATE-ORANGE RELISH WITH WALNUTS



Pomegranate-Orange Relish With Walnuts image

Provided by Melissa Clark

Categories     quick, condiments

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
1/3 cup packed light brown sugar
1/4 teaspoon pepper
Sea salt
2 cups pomegranate seeds
1/4 cup chopped mint leaves

Steps:

  • Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
  • In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 148 milligrams, Sugar 12 grams

ROASTED CITRUS RELISH



Roasted Citrus Relish image

Categories     Sauce     Thanksgiving     Grapefruit     Lemon     Orange     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 1/2 pink grapefruit
1 1/2 navel orange
3 lemons
3 tablespoons sugar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup parsley leaves
Flaky sea salt (such as Maldon)

Steps:

  • Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20-30 minutes; let cool.
  • Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).

POMEGRANATE-CITRUS JUICE



Pomegranate-Citrus Juice image

Citrus never becomes boring when you mix together juice from a variety of fruits, including grapefruits, oranges, tangerines, and tangelos. Add pomegranate juice for a dose of color, flavor, and antioxidants.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 small grapefruits
2 juice oranges
2 tangerines or mineola tangelos
1/2 lime
2 pomegranates

Steps:

  • Use a citrus press or a juicer to juice the grapefruits, oranges, tangerines, and lime. Juice the pomegranates (2/3 cup juice) into a separate bowl. Divid citrus juice among 3 glasses. Top with pomegranate juice, which will settle to the bottom, and serve.

POMEGRANATE CRANBERRY RELISH



Pomegranate Cranberry Relish image

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

CITRUS CRANBERRY RELISH



Citrus Cranberry Relish image

This special relish is a wonderful side dish for turkey or ham. I especially appreciate it during the hectic holiday season because it can be made ahead of time and refrigerated until serving. -Julie Wesson of Hainesville, Illinois

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 8

1-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled, chopped and seeded
1 medium tangerine, peeled, chopped and seeded
1/2 cup raisins
1/2 cup reduced-calorie pancake syrup
1/2 cup orange marmalade
1/2 cup orange juice
2 teaspoons ground allspice

Steps:

  • In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.

Nutrition Facts : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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  • Cook sugar undisturbed in a dry medium saucepan over medium-high until a ring around the edges is melted, about 5 minutes. Using a heatproof spatula, pull melted sugar in toward the center of saucepan. Continue to cook, pulling melted sugar into the center and reducing heat if sugar begins to smoke, until all sugar is melted and a deep caramel color, 6–8 minutes. Remove from heat and carefully add vinegar (it will spatter and caramel will seize). Cook sauce over medium heat, stirring, until caramel dissolves; season generously with salt and pepper. If sauce tastes too tart, add more salt a pinch at a time to balance out. Let cool.
  • Slice off ends from oranges; set on ends and remove skins and white pith. Slice oranges crosswise into ¼"-thick rounds. Place in a large bowl; add pomegranate seeds and sauce and toss to coat.
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