Citrus-Pomegranate Relish.

Here we are, holiday season is officially upon us (if the endless amount of Christmas decorations at your local department store wasn't proof enough). In just a few short days we will be filling our stomaches with delicious turkey, stuffing, mashed potatoes and cranberry sauce. Oh, and don't forget the pumpkin pie!

Each year my parents host our extended family at their home for Thanksgiving dinner. My mother sends out a mass email, inviting everyone to their house and laying out what dishes needed to be brought. This year it that email made me realize something - besides my brother, and my younger elementary school-aged cousins, I am the only single cousin in the family. Welp. Tommy the 29-year old bachelor. It's not the end of the world, it really doesn't bother me all that much. But it is still something that I noticed this year. 

So as I began thing about what I, the single dude in Chicago, could bring to contribute to my family's Thanksgiving dinner, I didn't want to go overboard. The main aspects of the meal are already accounted for. With this is mind, I began paging through Bon Appétit's Thanksgiving issue - thank you BA for being my savor and publishing the delicious article for Citrus-Pomegranate Relish. I may just be a single dude. But I am going to be the single dude that bring a pretty amazing side dish to his family's Thanksgiving dinner. 

Tommy.


| Citrus-Pomegranate Relish |
Recipe from Bon Appétit
Makes about 2 cups

Ingredients: 

1/2 cup sugar
1/3 cup sherry vinegar
Kosher salt, freshly ground black pepper
4 small blood oranges
1/2 cup pomegranate seeds

Directions: 

  1. Cook sugar undisturbed in a dry medium saucepan over medium-high heat until a ring around the edges is melted, about 5 minutes. 
  2. Using a heatproof spatula, pull melted sugar in toward the center of saucepan.
  3. 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.
  4. Remove from heat and carefully add vinegar (it will spatter and caramel will seize). 
  5. 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.
  6. Slice off ends from oranges; set on ends and remove skins and white pith. 
  7. Slice oranges crosswise into 1/4"-thick rounds. Place in a large bowl; add pomegranate seeds and sauce and toss to coat.