Bon Appétit | November 2013
photo by Marcus Nilsson
yield
Makes about 2 1/2 cups
We love cranberry sauce. (We do!) But we also love an herby salsa verde; a marmalade that's as good on toast the next day as it is on turkey; and a super-fresh pomegranate relish that gives your meal the lift you never knew it needed.
Ingredients
Preparation
Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.
DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/339e945d/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51198960A0Dmbid0Frss0Iepinr/story01.htm
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