Fresh Pomegranate Relish – Naturally Sweetened

Fresh pomegranate relish is a bright and flavorful condiment that can be served with chicken, turkey, fish, or salad! A delightfully tart and juicy twist on classic cranberry relish that would be perfect for Thanksgiving dinner! Vegan, gluten free, paleo, refined sugar free.

The best pomegranate relish

This fresh pomegranate relish is so good because it brings together zippy, bright, and juicy flavors that are the perfect compliment to rich dishes.

We love to serve it over roasted chicken, on top of fish, a hearty salad, or as an alternative to cranberry sauce with a holiday turkey dinner!

It would also be absolutely delicious spooned over sweet potato hummus, whipped feta, or a soft cheese like goat cheese for a stellar appetizer.

Why you’ll love this pomegranate relish

It is:

• Juicy
• Sweet and tart
• Zippy
• Unexpected and unique
• Bright
• Whole30 compatible
• Mouthwatering
• SO delicious!

Ingredients and substitutions

This simple relish if made with just a handful of ingredients that come together in a snap, and can be made ahead of time if you’re preparing for a party or gathering.

Here’s what you need

• Pomegranate seeds – Pomegranate seeds, or pomegranate arils, are juicy, sweet-tart, and the perfect base for this fresh relish.
• Honey – Just a bit of honey or maple syrup (for a vegan option) is added to the relish to sweeten it up.
• Red wine vinegar – Red wine vinegar brings some nice acidity. If you don’t have red wine vinegar apple cider vinegar or white wine vinegar would also work.
• Olive oil – Olive oil for richness. Avocado oil could also be used.
• Red onion – Finely diced red onion or shallots adds a little zippiness to this recipe, but you could leave it out for an onion-free option.
• Parsley – Chopped parsley adds a little fresh bit of green. Cilantro or dill can be used in its place.
• Chili flakes – Chili flakes are optional, but just a pinch adds the slightest bit of heat.
• Salt

You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.

I’ve been a Thrive Market member for 5 years and over that period of time have saved $4,283.42 on natural groceries! That is some serious savings.

How to pick a good pomegranate

The best pomegranates will be found between October and January, when they are in season.

A good (ripe) pomegranate should be a nice ruby red, heavy (lots of juice!), have firm flesh, and angular sides.

Avoid pomegranates that have browning skin, feel soft to the touch, or are too perfectly round which could mean it’s not quite ripe yet.

How to cut a pomegranate

There are quite a few popular methods for cutting a pomegranate to take out the seeds. The way you choose to do it likely will depend on your preference.

Here’s how I do it:

1. Cut away the very top using a sharp paring knife and carefully pop it off.
2. Slice down the white pith between each segment to separate the pomegranate into smaller sections.
3. Fill a large bowl of water about 1/3 of the way. Using firm but gentle pressure, pop the seeds of the pomegranate off while submerged under water. This prevents seeds from flying everywhere and keeps juice from the pomegranate seeds contained to the bowl.
4. When done, any with pith from the fruit will have floated to the top of the water and can be scooped off before draining and storing the seeds.

This video shows the method that I described above.

How to make

This relish is SO easy to make! It comes together in 2 simple steps. All you need is a small bowl, a whisk, and a spoon.

Here’s the step-by-step

• Make the vinaigrette. In a small bowl whisk together honey, red wine vinegar, olive oil, and kosher salt until combined.
• Fold in remaining ingredients. Add pomegranate, red onion, parsley, and chili flakes if using, and gently stir to combine. Serve immediately or move to the refrigerator until ready to serve.

If you’re planning to make this relish more than an hour or two in advance I would recommend adding the parsley shortly before serving, so that it doesn’t wilt.

Love this fresh pomegranate relish? Try these other delicious holiday recipes!

• Kale Apple Pomegranate Salad
• Maple Chili Glazed Carrots with Pomegranate
• Roasted Delicata Stuffed Squash with Mushrooms and Fresh Pomegranate

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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