Skip to main content
Epicurious
Bon Appétit

Citrus-Pomegranate Relish

By Ann Redding and Matt Danzer

3.9

(4)

CitrusPomegranate Relish
Photo by Bobbi Lin

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

Recipe information

  • Yield

    Makes 2 cups

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. Do Ahead

    Step 3

    Relish can be made 1 week ahead. Cover and chill. Let sit at room temperature 2 hours before serving.

TagsCondimentAmericanOrangeCitrusFruitBlood OrangePomegranateSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerMake AheadThanksgivingWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.