MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Cranberry-Orange Relish

Cranberry-Orange Relish

3 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Cranberry-Orange Relish

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

Ingredients

Makes 2 cups

  • 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

  1. Place cranberries in food processor, and pulse to chop coarsely, about five 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.
From Martha Stewart Living, November 1995

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Cranberry Fig Relish
  • Carrot Cake
  • Cranberry-Pineapple
  • Fresh Cranberry Relish
  • Red Cabbage Relish
  • Pear Sorbet
  • Grilled Quail with Sesame Dressing
  • Cranberry Relish
  • Grilled Chicken
  • Cranberry Fig Relish
  • Carrot Cake
  • Cranberry-Pineapple
  • Fresh Cranberry Relish
  • Red Cabbage Relish
  • Pear Sorbet
  • Grilled Quail with Sesame Dressing
  • Cranberry Relish
  • Grilled Chicken

 

Today on MarthaStewart.com