Rosh Hashanah: Pomegranate Relish | Submitted By: Ruth Levene

2 pomegranates3 tablespoons olive oil1 shallot, minced1 tablespoon lime juicesalt and pepper to taste1/2 cup fresh cilantro, choppedJuice 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. Amount Per Serving  Calories: 123 | Total Fat: 8.3g | Cholesterol: 0mg

Reviewed on Nov. 3, 2003 by Scriptchick    A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! Perfect for someone with a pomegranate tree who doesn't know what to do with them all. The pomegranate seeds are a little crunchy, like slightly unpopped popcorn. The best way to juice them (and I've tried EVERYTHING) is one of those old-fashioned orange juicers with the lever-- not the kind you turn the orange onto the cone. Was this review helpful? [ YES ]
15 users found this review helpful A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! ... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here