Cranberry-Orange Relish
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Martha Stewart Living, November 1999
- Yield Makes 2 cups
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Ingredients
- 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, sectioned, and cut into 1/4-inch pieces, juices reserved
- 2 teaspoons freshly grated ginger
- 1/2 cup sugar
- 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
- 1/4 cup fresh mint leaves, coarsely chopped
- 1/4 cup pecans, toasted, broken in pieces
Directions
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Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
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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.
Discovered this recipe 4+ years ago and it's been my Holiday staple ever since.
This dish has been a holiday staple in our family for many years......soooo good! (Still have to put canned on the table for my brother)
we have this every year for the holidays and I absolutely love it...it is our favorite an I get excited when I see the cranberries come into the market..then you know its the holidays!!!
I've been making this for years! It was one of the first MSL recipes I tried, and even if my parents don't like it, my husband adores it!
This is the best recipe for cranberries I have found. The sweet and hot combo works really well. It is always a crowd pleaser!