Pomegranate Relish Recipe Fermented with Honey

| 10/17/2019 2:20:00 PM

Guess what? It’s Pom season in the Northern Hemisphere and boy oh boy, we are EXCITED. Back in the early days of fruit selection (i.e. when we were young tykes and mom would take us grocery shopping), we’d get to pick out our favorite fruits for snacks. Most commonly picked up fruits included grapes, bananas, oranges, you know, the boring stuff. But I was a rebel. I enjoyed the frustrating pomegranate that no one else liked. It was beautiful, extremely tasty, and nobody in my immediate circle wanted to take an hour just to get some sweet, juicy, seedy little gems, which meant that they were all mine!! I still derive pleasure from finding a quiet spot and eating each little ruby-red jewel of intense flavor and texture. Please, if you haven’t eaten a pomegranate in a comfortable, quiet spot, you must. Opening a pomegranate is not as daunting as most people think, really. Once I figured out the right way to open them (see this video ) it was a lot easier to achieve instant gratification.

Although a ripe, beautiful pomegranate on it’s own is a wonderful thing, there’s a lot of versatility to this fruit and it lends itself well to many, many dishes. We wanted to try our hand at fermenting pomegranates and see what we could come up with. It was quite the experience due to the natural sugars present in pomegranate seeds and we loved a lot of the results! One of our favorite recipes involves honey, which makes this recipe so perfect for this season. It’s sweet, tangy, smooth and luxurious, especially paired with brie and figs, or as an oatmeal topper in the crisp, cold mornings. Please try this delicious concoction and tell us what you think!

Photo by Simon Matzinger from Pixabay

Pomegranate Relish Fermented with Honey


  • 3 cups pomegranate seeds (3-4 pomegranates)
  • 1-1/2 tbsp grated ginger
  • 1/2 tsp cinnamon (or use 1 3-inch cinnamon stick)
  • Zest of 1 small orange (or large lemon)
  • 1-1/4 cup raw honey (it’s gotta be raw!)


1. Seed the pomegranate (see video above for the best way to do this).

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