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Cranberry Relish Two Ways


Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 2002


  • 1 pound fresh cranberries
  • 1 cup sugar
  • 1/2 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 4 oranges, segmented, pith and membranes removed
  • 1 cup seven-pepper jelly
  • 1 tablespoon fresh herbs, such as rosemary and thyme


  1. In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.

  2. Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.

  3. Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.

Cook's Notes

For best results, use fresh cranberries -- never frozen -- and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to this year's Thanksgiving table.

Reviews Add a comment

  • GPADad
    25 NOV, 2010
    Great recipe - had to look for it this morning. I add oranges to the entire batch. And I bypass the pepper jelly and add walnuts to half. Great as a loeftover.
  • betdavisis
    11 DEC, 2007
    GREAT! Everyone loved it even those who do not like cranberries.