I can't believe it's already Thanksgiving. Where did the year go?
For the first time in years, we're spending Thanksgiving with family in the midwest. Lots and lots of family. My family, my husbands family, my brother in laws family - all in one place for the long weekend. It's going to be a lot of crazy, get me a drink (now) sort of fun. In all seriousness, it will be awesome. Maybe we'll even see some snow?
So Thanksgiving with family is good. Yay. But this is the first year we're not planning and cooking a big whopper of a dinner with whoever we can wrangle over to our house locally. We love sitting down and planning out the meal and cocktails and appetizers and taking bets on who will be late and who will be later (this is a pattern with our friends).
So anyway, in the meantime, since we're not cooking the holiday meal, I feel compelled to make a few Thanksgiving-y things. For lunch on a random Monday afternoon.
When I saw this recipe in the November issue of Bon Appetit, I couldn't wait to try it. I'm a sucker for salsas/relishes/sauces that are a mixture of fresh ingredients. I love the sweet and tart pop of pomegranate. And mint is one of my favorite things on the planet. It takes no more than five minute to throw together (assuming you've already opened the pomegranate) and I can imagine using this in so many different ways.
Mostly, I'm thinking leftover turkey and relish in a pita bread. But I think it would make a pretty good stand in for cranberry sauce on the big day. And certainly a healthier version of traditional cranberry sauce which has a lot of added sugar.
Pomegranate-Mint Relish adapted from Bon Appetit Nov 2013
- 1/2 small shallot, chopped
- 1 1/2 cups pomegranate seeds
- 1 1/2 tsp finely grated lemon juice
- 1 tbsp fresh lemon juice
- 1 cup finely chopped mint
- kosher salt, freshly ground pepper
- Combine all ingredients in a small bowl. If it seems dry, you can add a smidge of good olive oil.
Also How to Deseed a Pomegranate in 10 Seconds. What what?