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Citrus Pomegranate Salad with Sherry Gastrique


¾ cup sugar

¾ cup sherry vinegar

½ cup pomegranate seeds

5 oranges

3 grapefruit


  1. Make the gastrique: In a small saucepot, bring sugar and vinegar to a boil. Remove from heat and let cool, then stir in pomegranate seeds.
  2. Make the salad: Using a paring knife, remove skin and pith from citrus fruit and slice into ¼-inch rings. Place in a bowl and toss with salt, pepper, and 2 tablespoons of gastrique. Arrange on a plate or shallow bowl and spoon remaining gastrique over fruit.
From Our Guide to a New Southern Thanksgiving.
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