MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Citrus-Pomegranate Relish
Categories: Five, Citrus, Fruits, Condiments
Yield: 2 Cups
1/2 c Sugar
1/3 c Sherry vinegar
Salt & fresh ground pepper
4 sm Oranges or tangelos
1/2 c Pomegranate seeds
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.
Slice off ends from oranges; set on ends and remove
skins and white pith. Slice oranges crosswise in 1/4"
thick rounds. Place in a large bowl; add pomegranate
seeds and sauce and toss to coat.
DO AHEAD: Relish can be made 1 week ahead. Cover and
chill. Let sit at room temperature 2 hours before
serving.
Ann Redding & Matt Danzer
Bon Appétit | November 2016
Make about 2 cups
Format by Dave Drum; November 21, 2017
Uncle Dirty Dave's Archives
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