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Cranberry Relish

In this no-cook relish, tart cranberries get sweetness from apples and brightness from oranges.

  • Yield: Makes 3 cups
Cranberry Relish

Source: Everyday Food, November 2011


  • 1 large apple, unpeeled, halved, and cored
  • 1/2 navel orange, unpeeled and seeded
  • 2 cups cranberries (thawed if frozen)
  • 1/2 cup walnuts
  • 1/4 cup sugar


  1. In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

Cook's Note

To store, refrigerate, covered, up to 3 days.

Reviews (2)

  • Emala 6 Dec, 2011

    It's prettier if you do not chop the ingredients finely. Chunky looks much more appetizing.

  • ebbits 27 Nov, 2011

    Delicious and easy! I made it with Splenda instead of sugar for person with Diabetes. They loved it. Very strong citrus flavor, may even be able to use less than 1/2 navel orange.

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