Name: Pomegranate-Mint Relish
Yield: 4, makes about 2½ cups Servings
Ingredients: ½ small shallot, chopped; 1½ cup pomegranate seeds; ½ cup olive oil; 1½ teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 cup finely chopped fresh mint; Kosher salt and freshly ground black pepper

Image may contain Plant Food Produce Fruit and Pomegranate

Marcus Nilsson

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

Recipe notes