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Cranberry-Orange-Jalapeno Relish

This is an easy addition to the Thanksgiving menu since it doesn't require any cooking.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, November 1995


  • 2 cups fresh or defrosted frozen cranberries
  • 1/4 cup diced red onion
  • 1 large jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 blood oranges or navel oranges, peeled and sectioned, juice reserved
  • 2 teaspoons grated fresh ginger
  • 1/2 cup sugar
  • 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
  • 1/4 cup pecans, toasted, broken in pieces
  • 1/4 cup fresh mint leaves, coarsely chopped


  1. Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.

  2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

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