Cranberry Relish Two Ways

Rating: 3.3 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0

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.

Martha Stewart Living, November 2002

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Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Directions

  • 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.

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

  • 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.

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Reviews (2)

20 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0
Anonymous
Rating: Unrated
11/25/2010
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.
Anonymous
Rating: Unrated
12/11/2007
GREAT! Everyone loved it even those who do not like cranberries.
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